1 cupshelled edamame, fresh or frozen and defrosted
2cupsgreen beans, steamed or boiled and cut into 1-inch pieces
1cupchopped, roasted red bell peppers (from the jar or fresh)
1 1/2cupscooked kidney beans (1 can, drained and rinsed)
1 1/2cupscooked black beans (1 can, drained and rinsed)
3-4loosely packed cups baby arugula or salad greens
1/4cupsnipped chives or chopped green onion tops (optional)
For the Roasted Garlic Vinaigrette
1whole head garlic, top sliced off crosswise
1/3cupolive oil, plus extra for roasting the garlic
1/4cupfreshly squeezed lemon juice
1tablespoonapple cider vinegar
1teaspoonmaple syrup or agave
Black pepper to taste
Preheat your oven to 375F. Drizzle a little olive oil over the head of the garlic and rub it over the exposed garlic cloves. Wrap the garlic in foil, place it on a baking sheet, and roast for 30-35 minutes, or until the cloves are soft and fragrant.
While the garlic roasts, rinse the quinoa through a fine sieve. Transfer the quinoa and 1 ½ cups water to a small pot. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 15 minutes, or until the quinoa has absorbed all of the water. Fluff the quinoa with a fork, re-cover, and allow it to rest while you prepare the rest of the salad.
When the garlic is ready, squeeze all of the cloves out of the garlic head into a blender or a food processor. Add all remaining dressing ingredients. Blend the dressing till smooth.
To prepare the salad, pile the edamame, green beans, bell pepper, kidney beans, black beans, and arugula into an extra large mixing bowl. Add the cooked quinoa, the chives or green onions if using, and then the vinaigrette. Toss the salad well to combine, then adjust salt and pepper to taste. Serve.
Salad leftovers can be stored in an airtight container for up to 2 days in the fridge.