By adding cooked quinoa to cauli-rice, it takes it to a whole new level and definitely gives it more body and flavor.  You can play with this recipe and add soy sauce and stir-fried veggies to make really interesting and tasty “rice.”  My husband loves rice and he approved!  Eat within 3 days though.  It won't last as long as regular rice in the refrigerator.  I don't think that will be an issue though.  It is so tasty, that it will be gone in no time flat!

SOME PEOPLE ERRONEOUSLY BELIEVE THAT QUINOA IS A GRAIN OR THAT IT IS HIGH-CARB LIKE RICE:  It is not that high in carbs, so you can easily incorporate it in small, judicious quantities and make fun veggies....check out this one!  HERE

My husband buys me a huge bag (cheaper!) of prewashed white quinoa...pretty sure he found it on Amazon.  Yep, here it is - the exact one he bought for me!  CLICK HERE

Quinoa is not a grain.  Read about it over HERE.

Nutrition Facts for cooked quinoa - Find it HERE.  

It is true that many low-carbers use quinoa in their diets. My friend, Char Cunningham, a successful long-term low-carber uses it in maintenance. Usually it is used during pre-maintenance and maintenance, because people always think it is a grain - it is not. 1 cup COOKED quinoa 39 g carbs and 5 g fiber = 34 grams net carbs.  FOR THE RECIPE THAT I linked to, here is the breakdown: Now divide by 24 = 1.4 grams net carbs Of course, I added in all the other ingredients .... now we have: 
Yield: 24 rounds
1 round
47.7 calories
2.7 g protein
2.6 g fat
0.5 g fiber
3.2 g net carbs

For this recipe below it adds, 34 divided by 6 = 5.6 g net carbs - the rest of the carbs are from the cauli-rice.

1 lb cauliflower, cut up (0.45 kg)
1 tbsp olive oil (15 mL)
3 tbsp water (45 mL)
1 cup cooked quinoa (250 mL)*
  (use pre-washed, white quinoa)**
1/tsp seasoning salt (2 mL) 

In food processor, with metal blade in place cut pieces of cauliflower; process until it looks like small rice pieces. 

In nonstick frying pan, over medium heat and in olive oil, toss cauliflower to coat.  Add 2 tbsp (30 mL) water, cover pan and cook 4 minutes.  Stir and add another 1 tbsp (15 mL) water and the cooked quinoa (if the quinoa has been cooked very soft, add this right at the end).  Cook another 3 to 4 minutes, while stir-frying.  Taste and season as desired.

Yield:  6 servings
1 serving
76.3 calories
2.8 g protein
3.1 g fat
2.2 g fiber
8.3 g net carbs (Moderate carbs! - fine for low-carbers at 50 grams carbs a day) 

Helpful Hints:  *How to cook quinoa (you can double up or quadruple up on this recipe, if desired):  I cook quinoa the same way I make regular rice.  Preheat oven to 350°F (180°C). In large pot, bring 1 cup (250 mL) water to boil (I usually add about 2 tbsp (30 mL) extra water).  Add 1/cup (125 mL) dry quinoa and seasoning salt.  You can also add a little turmeric sometimes. Stir and bring to the boil again.  Place lid on pot and cook quinoa in oven about 25 minutes.  Fluff with fork!  This should make 1 cup (250 mL) cooked quinoa.

**I bought a big bag of pre-washed, white quinoa from Amazon.  The make is Roland®.