Rinse 1 CUP RAW/UNCOOKED quinoa in a strainer, put into a small saucepan with 1½ cups water and ½ tsp. salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, remove from heat, fluff with a fork and let cool with lid off. *YOU WILL ONLY NEED 1 CUP OF THIS QUINOA, save the rest for lunches. Set aside.
Rice the cauliflower
Using about half of the cauliflower, cut into florets and place in a food processor, pulse until a rice-like texture appears. Measure 3 cups, set aside.
Heat a large fry pan or wok with the 2 tbsp. of olive oil, add the riced cauliflower and the salt, toss and cook until softened but still has a crunch to it, about 6 minutes, turn the heat off.
Add the cooked quinoa to the pan with the cauliflower, toss.