Traditional tabbouleh is not gluten-free because it normally calls for bulghur wheat. You can then use the quinoa type of your preference and enjoy this delicious dish!
There are zillions of recipes online for you to try. I made my own version adding some Almond Pulp Cheese with Herbs and Sun-dried Tomatoes.
1 cup cooked quinoa (I used a mix of white, red, and black)
½ teaspoon Himalayan salt
1 tablespoon fresh lemon juice
1 garlic clove, minced
¼ cup extra-virgin olive oil
Freshly ground black pepper
½ Japanese cucumber, chopped
6 cherry tomatoes, cut into 4
Fresh cilantro leaves, to taste
Gersal, to sprinkleAlmond Pulp Cheese with Herbs and Sun-dried Tomatoes, to taste