Cook quinoa. Bring coconut cream and water to the boil in a small pot on high heat with lid on. Once boiling, add quinoa and a pinch of salt. Cover with a lid and reduce to low heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
Cook cauliflower. Spread cauli pearls and peanuts out on a lined oven tray and season with salt and pepper. Bake for about 16 minutes, until golden.
Finish quinoa. In a bowl, toss cooked quinoa with cauliflower, oil and spinach. Season with salt and pepper.
Serve salad topped with your choice of protein, such as chicken, boiled egg or tuna.