If cooking dried beans (rather than using canned beans), start cooking the beans.  For more information about cooking beans, see the "Glossary of Cooking Terms" in the front of this book.

(This is a different method of cooking grain that is similar to cooking pasta.)
Boil water and salt with in a pot.  When water boils, add washed quinoa and stir.  Continue to boil for 10 minutes stirring occasionally.  10 minutes produces a texture a little more like bulgur - 12 minutes creates a softer texture.
Cool grain (in refrigerator if possible).

Combine onion, beets, garlic, and potatoes in a large bowl, and add oil.  Toss to coat all vegetables with oil.  Add salt, and toss again.  Cover a large baking sheet with parchment paper, and then add the vegetables, and bake in an oven (no need to preheat the oven) until roasted (lightly browned).  As needed, mix vegetables on the pan so all sides of the vegetables get evenly browned/roasted (and not burnt).  I don't like the sweet potatoes to get too mushy.  

Add vegetables to the quinoa.
Then stir in chopped arugula and thawed edamame.

Mix in dressing.

Serve immediately or refrigerate and serve.  Keeps in the refrigerator for up to a week.
Add more dressing as needed.

Combine all ingredients except xanthan gum in an air tight glass jar and shake to mix.  Take out half the dressing, add the xanthan gum to it (if you desire a thicker consistency), and blend this half with the xanthan gum using a hand blender, food processor, or regular blender.  (The longer the dressing and xanthan gum are blended together, the thicker the dressing will get; blend only briefly to limit the thickening.)  Add blended dressing back to the glass jar, and shake to mix.  The combination of blended dressing and shaken dressing makes for a thicker dressing that still has some texture (due to some of crushed garlic, etc. not having been blended).

Combine all ingredients except xanthan gum in an air tight glass jar and shake to mix.  If desired, sprinkle the xanthan gum into the dressing in stages, shaking between additions.  I have found that if you add all the xanthan gum at once, it tends to clump and not provide the desired thickening effect (this is not a problem when blending, but is a problem when shaking).  Xanthan gum shaken into dressing does not provide nearly as much thickening power as xanthan gum blended into dressing.

Blend all ingredients in a blender (including xanthan gum if desired).  Note, when blending all of the dressing, a smaller amount of xanthan gum can thicken much more effectively than when shaking, so you may want to add the xanthan gum in stages, stopping when you reach the desired consistency.  Also, the longer the dressing and xanthan gum are blended together, the thicker the dressing will get; blend only briefly to limit the thickening.