Red Curry Quinoa Salad is a hearty, colorful salad made with tri-color quinoa, cabbage slaw, red bell pepper, radishes, avocado, and cilantro tossed in a creamy red curry dressing. Serve with Sriracha Tofu or Baked Dumpling Casserole.
Not Your Average Salad Night
Who says Salad Night has to be all about lettuce? Not me! If I am going to make a meal out of a salad, it needs to be substantial and filling. This Red Curry Quinoa Salad meets both requirements.
Begin with tri-color quinoa, then pile on cabbage, carrots, red bell pepper, radishes, scallions, and avocado, tossed in a quick homemade dressing, and you have a satisfying meal on the table in about 30 minutes.
Ingredients for Red Curry Quinoa Salad
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Tri-Color Quinoa – The colorful mix of white, red, and black quinoa makes for a prettier presentation than plain white quinoa and has a slightly nuttier flavor. Any quinoa works here if tri-color is not available.
- Cabbage Slaw Mix – A pre-shredded mix from the produce section saves time and adds a satisfying crunch. Look for a mix that includes both green and purple cabbage for the best color.
- Red Bell Pepper – Adds sweetness and a bright pop of color.
- Radishes – Sliced into quarters for a peppery bite and a little extra crunch.
- Avocado – Adds a creamy richness that balances the heat of the dressing.
- Cilantro – For a fresh, herby finish.
- Scallions – Mild and fresh, they add a light onion flavor without overpowering the other ingredients.
- Red Curry Dressing – My Homemade Red Curry Dressing takes about five minutes to make and keeps well in the refrigerator. A store-bought red curry dressing can be substituted if needed.
How to Make Red Curry Quinoa Salad
Prep: 15 min | Cook: 15 min | Total: 30 min | Servings: 4
STEP ONE: Cook the quinoa. In a small saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
STEP TWO: Assemble and serve. In a large bowl, combine the cooked quinoa, cabbage slaw mix, red bell pepper, radishes, avocado, cilantro, scallions, and red curry dressing. Toss lightly to combine and serve warm or at room temperature.
Storage
Storing leftover salad is not recommended. The avocado will begin to brown overnight, and the quinoa will absorb the dressing as it sits, so this salad is best enjoyed the day it is made.
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Red Curry Quinoa Salad Recipe
Ingredients
- 1 cup tri-color quinoa rinsed
- 2 cups cabbage slaw mix
- 1/2 cup red bell pepper diced
- 1/2 cup radishes sliced into quarters
- 2 avocados diced
- 1/4 cup cilantro chopped
- 1/4 cup scallions chopped
- 1/2 cup red curry dressing or to taste
Instructions
- In a small saucepan, bring 1 cup of water to a boil then add the quinoa. Reduce heat to low, cover and simmer 15 minutes, until water is absorbed.
- In a large bowl, combine the cooked quinoa, cabbage slaw mix, red bell pepper, radishes, avocado, cilantro, scallions, and red curry dressing. Toss lightly to combine and serve warm or room temperature.
Nutrition
This post was updated May 8, 2026.
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