Rinse quinoa under cold water in a fine mesh sieve. In a medium saucepan, bring 1 cup of water to a boil, then add the rinsed quinoa. Reduce heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed.

Drain and rinse butter beans and lentils in a colander under cold water, then place aside.

In a food processor, blend olive oil, spinach, basil, parsley, sunflower seeds, nutritional yeast, garlic, lemon juice, and salt & pepper until smooth and creamy.

In a large mixing bowl, combine cooked quinoa, rinsed butter beans, lentils, and 1/3 cup of the pesto. Add chopped sun-dried tomatoes and mix gently.

Divide the mixture into serving bowls, drizzling remaining pesto over the top. Serve with grilled gluten-free bread or crackers.