Preheat oven to 350°F (180°C).

Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ½ inch off the top of garlic bulb exposing individual cloves. Place garlic bulb together with cubed orange kabocha squash in an oven proof dish. Sprinkle salt and pepper over garlic and squash. Drizzle with olive oil. Roast in oven for about 45 minutes until squash and garlic are tender.

Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water. Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat.

When roasted garlic bulb is cool enough to handle, squeeze garlic cloves out of their skins. Using kitchen shears, snip garlic cloves into smaller pieces. Transfer cooked quinoa, roasted kabocha squash and garlic to a large bowl.

Combine lemon juice, extra virgin olive oil, maple syrup, and salt in a small bowl. Stir to combine.

Pour over quinoa, squash, and garlic. Mix with a spatula until well combined.

Sprinkle chopped parsley over the top and serve warm.