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.