Red Curry Quinoa Salad ~
Who says Salad Night has to be all about lettuce? Not me! If I’m going to make a meal out of a salad, it needs to be substantial and filling!
This Red Curry Quinoa Salad fits both of those requirements. And it’s super easy.
Begin with tri-color quinoa and then pile on cabbage, carrots, red bell pepper, radishes, scallions, and avocado tossed in a store-bought red curry sauce and you’ve got a hearty and healthy meal on the table in around 30 minutes.
Ingredients for Vegan Red Curry Quinoa Salad
You will need:
- 1/2 cup uncooked quinoa – I like to use the tricolor variety; it makes for a pretty presentation
- 1 cup cabbage slaw mix
- 1/4 cup red bell pepper, chopped
- 1/4 cup radishes, sliced into quarters
- 1 avocado, diced
- 2 tablespoons cilantro, chopped
- 2 scallions, chopped
- 1/4 cup prepared red curry dressing – Trader Joe’s makes a good one.
How to Make Vegan Red Curry Quinoa Salad
STEP ONE: In a small saucepan, briing 1 cup of water to a boil then add the quinoa. Reduce heat to low, cover and simmer 15 minutes, until water is absorbed.
STEP TWO: 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.
More Recipes You’ll Love!
- Vegan Curried Pumpkin Soup – Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner.
- Vegan Lentil Meatball Stroganoff – Homemade, pan-seared lentil meatballs tossed in a vegan sour-cream-and-mushroom sauce and served over wide fusilli pasta for classic comfort food deliciousness.
- Wild Rice & Garbanzo Bean Soup – Wild rice combined with fresh vegetables and garbanzo beans in a broth spiced with turmeric and thyme – We love this soup on a rainy day!
- Cheesy Broccoli Quinoa – An easy, one-pot, stovetop dish that ready to serve in 20 minutes!
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Ingredients
- 1/2 cup tri-color quinoa rinsed
- 1 cup cabbage slaw mix
- 1/4 cup red bell pepper diced
- 1/4 cup radishes sliced into quarters
- 1 avocado diced
- 2 tablespoons cilantro chopped
- 2 scallions chopped
- 1/4 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.
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