This Rainbow Kale Quinoa Salad is loaded with carrots, red cabbage, bell peppers and tossed with a creamy ginger dressing – This recipe is nut-free, has no added sugars, vegan, and gluten-free.
Salad can be prepped a day or two in advance. I would cover salad bowl with lid, then toss with dressing just before serving. Store leftovers covered in fridge 4-5 days. See notes in blog post covering questions you may have about the recipe. Omit quinoa if completely grain-free or looking for a Whole30® compliant recipe.