Preheat the oven to 400 degrees F.
Lay the garlic cloves on a baking tray and drizzle with the olive oil. Place in the oven and roast for about 10-12 minutes, checking and moving them around at the 5 minute mark. let them cool when golden brown and soft.
Follow the package directions to make the quinoa and then let it cool once it's done. You can keep it in the fridge to help speed things up.
Slice the green beans in thirds and add to a pot of boiling water. Boil for two minutes and then transfer the beans to a bowl filled with ice water. Drain and set aside.
Cut the squash into thin strips.
Transfer the cool quinoa to a large bowl and add the green beans, squash, garlic, the whole artichoke jar contents, sunflower seeds, balsamic, cumin,salt and pepper.
Toss all of the ingredients together and serve at once or store in the fridge until ready to use.