Cook the quinoa with 2 cups of water.
Meanwhile, blanch the spinach and blend with tomatoes, ginger, cinnamon, chilies, cashews and about half cup water. Blend well and keep aside.
Place a pan over medium heat. Saute the cumin seeds in a teaspoon of coconut oil. After few seconds, add cloves and continue to saute for few seconds.
Add onions and continue to saute until they are transparent.
Add cauliflower florets, turmeric powder, chili powder, and crushed black pepper. Place a cover and let cook for 5-10 minutes.
When the vegetables appear cooked, add in the spinach blend and stir well. Add salt to taste.
When it starts to boil, add the cooked quinoa and stir well. Cover the lid for 5 minutes and let the quinoa blend with the gravy.