Prep chutney – fresh cilantro, fresh mint, fresh green chile pepper, salt, small yellow onion, lime juice, and yogurt.
Prep 1/2 cup quinoa in 1 1/2 cups water, cool, drain, then toss with chutney. Refrigerate for three hours.
Drain and rinse canned butter beans in cold water. Toss in chutney.
Add chopped green onion, red onion, garlic, slivered sweet peppers, and fresh dill.
Refrigerate for another hour before serving.