Preheat the oven to 400 degrees Fahrenheit.
Cut ¼ inch of the top of the garlic bulb, exposing the individual cloves of garlic. Then place the garlic head on a piece of foil (large enough to fully cover bulb). Drizzle 1 teaspoon of oil over head and rub to make sure it is well coated. Wrap in foil and bake for 30-45 minutes or until cloves feel soft when pressed.
Blanch the greens by submerging in a pot of boiling salted water for 60 seconds. Then blanch the asparagus in the same water for about 30 seconds. Drain and let cool. Squeeze out all the water and rough chop into smaller pieces.
Combine quinoa, ¼ teaspoon salt and water in medium pot. Cover and bring to a boil on high; reduce to simmer (still covered) and cook until water is absorbed (about 15 minutes). Fluff with a fork and keep covered for 5 minutes.
When the garlic is roasted and soft, allow to cool. Then squeeze the roasted cloves out of their skins into a small bowl. Combine with remaining oil, lemon zest, lemon juice and salt and mix thoroughly with fork. Lightly toss with quinoa and veggies in the pot. Adjust seasoning and enjoy warm or at room temperature.