Quinoa Salad with Roasted Garlic Dressing

Preheat oven to 400°F (200°C). 2. Slice the top off the garlic head to expose cloves and drizzle with olive oil. 3. Wrap in foil or place on a baking tray and roast for 20 to 25 minutes until soft and golden. 4. Cook quinoa in water by bringing to a boil, then reducing heat, covering, and simmering for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff. 5. While quinoa cooks, chop all vegetables and prepare salad ingredients. 6. Add bell peppers, tomato, cucumber, green onion, cranberries, olives, and chickpeas to a large bowl. 7. Squeeze roasted garlic cloves from skin into a bowl and mash into a paste. 8. Whisk mashed garlic with lemon juice, olive oil, tahini, soy sauce, balsamic vinegar, onion powder, salt, and black pepper until creamy. 9. Add quinoa to the salad bowl and toss to combine. 10. Pour dressing over salad and mix well. 11. Top with roasted almonds, if using, and serve warm or chilled.