Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the sliced zucchini, squash and tomatoes with oil and a pinch of salt and pepper.
3. Spread in a single layer on a baking pan (may need to use more than one pan) and place in the oven. Make sure the vegetables are in a single layer so they get crispy, not steamed. Cook until golden brown and almost caramelized, 15-18 minutes.
4. While the squash is cooking, make the quinoa.
5. Bring 2 cups of water to a boil in a medium pot. Add the quinoa, reduce heat to low and cover, cooking for 12 minutes until water is completely absorbed. Remove from heat and let sit for 5 more minutes with lid on.
6. Gently fluff quinoa and transfer to a large bowl. Add the cooked squash and tomatoes.
7. Place the silvered almonds on the baking sheet in a single layer and place into the over. Let toast until just golden brown, about 2-3 minutes, taking care not to burn. Add the almonds to the bowl with quinoa and vegetables.
8. Whisk together the lemon juice, dijon and grated garlic together until dijon and garlic are completely dissolved. Slowly whisk in the olive oil along with a pinch of salt and freshly ground pepper. Stir in the basil.
9. Add dressing to quinoa mixture and toss until combined. Season to taste and serve.