Preheat oven to 375 degrees Fahrenheit.
Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb.
Place bulb in aluminum foil and drizzle 1/2 teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
While garlic is roasting, toast the quinoa. Heat a sauté pan over medium-low heat. Place 1 cup of quinoa in pan and toast for 3-5 minutes until golden brown and smells nutty. Make sure to stir constantly so it doesn't burn.
When the garlic is almost done, make the quinoa. Place toasted quinoa and 2 cups vegetable broth in a pan. Bring to a boil and then let simmer for 15 minutes or until liquid is absorbed.
Once garlic is done and slightly cool, press on the bottom of each clove to push it out of its paper. Add garlic and 2 tablespoons olive oil to a jar. Place immersion blender into the bottom of the jar and blend into smooth.
Stir garlic mixture through the cooked quinoa. Serve!