Cook quinoa per directions on package and then fluff and set aside.
While the quinoa is cooking, preheat the oven to 400 degrees. Cut the cauliflower into florets, cut the squash in cubes, and place in a bowl with the garlic, lemon juice and olive oil until lightly coated. Spread onto a baking sheet and season with sea salt and pepper. Roast for 25 minutes or until edges are brown and the fork easily slides through the cauliflower.
Toss all ingredients in a bowl with dressing or stack in layers and drizzle with dressing.