1 Tbsp Canola Oil
1 onion, diced
2 tsp garlic
1 tsp pepper
1 tsp red pepper flakes
1 tsp curry
¼ tsp cinnamon
2 cups water
1 cup quinoa
15 ounces pumpkin
1/3 cup peanut butter
15 ounces diced, canned tomatoes
1 cup coconut milk
1-2 cups chopped greens
Optional-pumpkin seeds, green onions
Sauté onion and garlic. Season with pepper. Cook until onions become translucent. Add additional spices and stir.
Add in water, quinoa, peanut butter, pumpkin and diced tomatoes. Heat until peanut butter is melted.
Cook at high pressure for 1-2 minutes and then let the pressure cooker release pressure naturally (about 10 minutes).
Stir in coconut milk and chopped greens
Top with pumpkin seeds and green onions