Add the black quinoa, ¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed and the grains are tender, about 18 to 20 minutes.
Drain, rinse, and dry the butter beans on a paper towel. Halve the avocado and remove the pit. Scoop half the avocado flesh into a blender. Dice the remaining avocado half and set aside.
Pick the tarragon and basil leaves from the stems and add the leaves to the blender. Halve the lemon. Add juice from half the lemon, Vegenaise, apple cider vinegar, 2 tbsp olive oil, ¼ cup water, and a pinch of salt and pepper. Blend the green goddess dressing until smooth.
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans in one layer and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes. Season with salt and transfer to a bowl. Cover beans to keep warm.
Return the skillet to high heat with 1 tsp olive oil. Add the tomatoes and cook until they brown in places and begin to burst, about 2 to 4 minutes. Sprinkle with salt.
Add the arugula to a medium bowl and toss with the juice from remaining lemon half and a pinch of salt and pepper. Divide the lemon arugula between large, shallow bowls. Top with black quinoa, crispy butter beans, blistered tomatoes, and diced avocado. Drizzle with green goddess dressing and sprinkle with hemp seeds.