Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the grains are tender, about 12 to 15 minutes.
To a blender, add 2 cloves garlic, just ¼ cup almonds, roasted red peppers, hemp seeds, red wine vinegar, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.
Zest the lemon (find it in the Black Bean Burger recipe bag) and set aside. Halve the lemon. Stack the rainbow chard and thinly slice the leaves and stems. Peel the carrot and shred on the largest side of a box grater. In a medium bowl, combine the remaining 2 tbsp almonds, juice from half the lemon, sliced rainbow chard, and shredded carrot,. Season with salt and pepper, and toss the rainbow slaw well to combine.
Drain the butter beans and pat dry with a paper towel. Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the pan occasionally, until crisp in places, about 2 to 4 minutes. Season with salt, pepper, and lemon zest.
Roughly chop the basil leaves. Add the chopped basil to the quinoa and fluff with a fork. Season the herb quinoa with salt and pepper.
Divide the herb quinoa between large plates or bowls. Top with crispy butter beans and rainbow slaw. Drizzle with romesco sauce.