Put a medium saucepan on the stove. Add the quinoa, 1 3/4 cups water, and 1/2 teaspoon of the kosher salt.

Bring the saucepan to a boil over high heat.

As soon as the water boils, stir once, cover the saucepan, and lower the heat to low.

Cook the quinoa for 15 minutes, until the water is absorbed.

Turn off the heat and let the covered saucepan stand for 5 minutes so the quinoa finishes steaming.

Make the green sauce: While the quinoa cooks, put the Greek yogurt, cilantro, jalapeño, zest from 1 lime, 1 tablespoon of lime juice, half of the scallion greens, 1 tablespoon of the olive oil, 2 tablespoons water, and 1/4 teaspoon of the kosher salt into a blender or mini food processor.

Blend until the sauce is smooth and light green. If it looks too thick to spoon, blend in 1 more tablespoon water.

Cook the peppers and beans: Set a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and let it heat for about 30 seconds.

Put the bell peppers, poblano pepper, and all of the scallion whites into the skillet. Cook for 5 to 6 minutes, stirring a few times, until the peppers are tender and browned in spots.

Sprinkle the ground cumin into the skillet. Stir for 30 seconds, just until it smells fragrant.

Add the butter beans, 1/4 cup water, and the remaining 1/2 teaspoon kosher salt to the skillet. Cook for 3 to 4 minutes, stirring gently, until the beans are hot.

Press some of the butter beans against the side of the skillet with the back of a spoon until they split. Stir them back into the pan so the liquid thickens slightly.