Cauliflower and Quinoa Cupcakes

Ingredients

• 1 teaspoon pink himalayan salt
• 8 ounces of cauliflower
• ½ tablespoon vegetable oil
• 1 onion, chopped
• ½ yellow bell pepper, diced
• ½ red bell pepper, diced
• salt
• pepper
• 1 cup quinoa
• ¼ cup grated parmesan
• 2 ounces of baby spinach, chopped
• ½ teaspoon pink himalayan salt
• 2 eggs, whisked
• olive oil
• salad mix
• 4 lemons wedges
• 6 cherry tomatoes, halved