Cook quinoa as directed on package; set aside. Meanwhile, cut cauliflower into bite-sized pieces; set aside.
Heat olive oil in a large skillet over medium heat. Slice garlic and add to oil; cook for 1-2 minutes. Add curry, cumin, salt, pepper, and cauliflower. Stir to evenly coat and cook for 4-5 minutes or until cauliflower is crisp-tender.
Add spinach and allow to wilt, cooking 2-3 minutes. Remove from heat and stir in yogurt and quinoa.
Serve salad topped with sliced grapes and chopped cashews.