Cook qunioa according to directions on package-set aside to cool.
Slice almonds (or buy pre-sliced) and cook in cooking spray (or lightly coat the bottom of the pan with Tantillo California Extra Virgin Olive Oil) on medium heat until toasted.
Blanch the cauliflower, and cook in Tantillo California Extra Virgin Olive Oil and rosemary for ten minutes, stirring occasionally.
Put the cauliflower, parsley, oranges and feta in the quinoa and stir.
Top with zest and almonds. Buon Appetito!