Preheat oven to 400 degrees F (fan/convect). Cook 1 cup of dry quinoa according to package directions, then transfer to a large mixing bowl. Drizzle 2 tsp olive oil and lemon juice, and a dash of salt and pepper.
Meanwhile, slice the bottom narrower end off of a full bulb of garlic, so that the garlic cloves are exposed. Place the garlic cut-side up in some foil like a little package. But before you seal the package, drizzle 1 tsp olive oil, some salt and pepper on the exposed cloves. Then gather the foil together to seal it, and place into the oven for 40 minutes.
Chop the red onion into fairly thick chunks. Trim the tough ends off the asparagus, then cut the remaining asparagus stems in half or thirds (your preference). Place onions and asparagus on a baking tray, drizzle with oil, salt and pepper and toss. Place the tray into the oven and bake around 15 to 20 minutes until the vegetables are crisp-tender.
Preheat a grill pan on medium heat. Trim ends off the zucchini and yellow squash, then make slices on a diagonal around 3/4 cm thick. Sprinkle some oil onto the grill pan and place the squash evenly across the pan, then brush some more oil on top. Sprinkle squash generously with salt and pepper. Cook 3 to 4 minutes, then flip and cook another few minutes or until the squash is tender but not mushy. You want some nice grill lines.
Grab your olives and marinated artichokes. If you like, you can chop the marinated artichokes, after draining away any excess liquid. Finely chop the fresh dill and mix it into the quinoa. Also chop the fresh parsley to top the salad later.
To make the roasted garlic dressing, squeeze the roasted garlic into a blender, and add the lemon juice, white wine vinegar, dijon mustard, salt, pepper, and olive oil. Blend until smooth.
Mix about half of the dressing into the quinoa and toss, along with the fresh dill. Spread the quinoa onto a serving tray. Now lay the zucchini and squash across the quinoa. Top with the olives, marinated artichokes, fresh parsley, and additional dressing.