Combine the quinoa, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender, about 12 to 15 minutes.
Peel and thinly slice the garlic. Trim, deseed, and mince the red Fresno chile. Peel and dice the onion. Peel and slice the carrot into rounds.Thinly slice the Swiss chard stems and chop the leaves. Drain and rinse the butter beans. Drain and rinse the butter beans.
Place a large pot over medium heat with 2 tbsp olive oil. Add the sliced garlic and as much of the minced red Fresno chile as you’d like. Cook, stirring constantly, until lightly browned, about 2 to 3 minutes. Sprinkle with salt and transfer the chile garlic oil to a small bowl.
WIthout rinsing, return the large pot to medium-high heat with 2 tsp olive oil. Add the diced onion, sliced carrots, just sliced chard stems, a pinch of salt and pepper. Cook, stirring often, until softened, about 3 to 5 minutes. Add the tomato paste and New England seasoning to the vegetables and cook until fragrant, about 1 minute.
Add the chopped chard leaves, butter beans, vegetable broth concentrate, and 2½ cups water. Stir and bring ragout to a simmer and cook until the greens are tender, about 5 to 6 minutes.
Ladle the beans and greens ragout into large bowls. Top with a scoop of the quinoa. Serve ragout with dollops of yogurt and drizzle with the chile garlic oil.