Combine quinoa and bulgur and rinse well. Add to large pot with 2 cups water and 1/2 tsp salt. Cover and bring to boil. Reduce heat and simmer 10 minutes. Turn off heat and let rest 5 minutes until any remaining liquid has soaked in.
Rinse grains under cold water. Drain well and set aside.
Prepare Vegetables
Combine chopped parsley and mint.
Add half of parsley and mint to quinoa and bulgur.
Mix other half of parsley and mint with diced cucumbers, tomatoes, red onions and 1/2 tsp salt and black pepper.
Massage shredded red cabbage with 1/2 tsp salt and set aside. This will soften the cabbage slightly.
Prepare Dressing
Combine dressing ingredients in tightly sealed jar and shake vigorously. Add spoon and serve next to salad platter.
Assembly
Option 1: Place individual ingredients in serving dishes with tongs or spoons on table to allow every guest to assemble their own bowl. Serve tzatziki and dressing on the side.
Option 2: Pre-assemble falafel salad bowls for guests and serve.
Option 3: Toss everything together and have at it!
Notes
Make whatever variations you like best. This salad has endless variations.