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Add the onion to sauté pan over medium-high heat. Cover and sauté for a few minutes until the onion is translucent.
Whisk in the light coconut milk, red curry paste, curry powder, lime juice, and 1 cup of water. Cover and bring to a simmer.
Stir in the quinoa and cover. Once it returns to a simmer, turn the heat to low. Continue simmering for 5 minutes.
Add the greens, another ½ cup of water, and return the cover. At this point, turn the heat up just a little bit to help create more steam that will cook the greens. Cook for about more minutes, depending on how cooked you want your greens to be. Serve warm.