Rinse quinoa under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, then simmer covered for about 15 minutes.

Rinse and drain the butter beans and lentils in a colander. If using dried, ensure they are cooked before this step.

In a food processor, blend spinach, basil, parsley, garlic, sunflower seeds, nutritional yeast, and lemon juice. Drizzle in olive oil until smooth. Season to taste with salt and pepper.

In a large bowl, mix fluffy quinoa, butter beans, lentils, and chopped sun-dried tomatoes. Fold gently to combine.

Spoon the spinach pesto over the quinoa and legumes. Toss gently for an even coating.

Serve immediately and enjoy. Can be paired with grilled gluten-free bread or served warm or chilled.