Fall Veggie Bowls with Charred Avocado

Bring 4 cups water to a boil in a saucepan over high. Add quinoa packages; cover and cook 10 minutes. Drain. Empty packages into a large bowl.

Heat butter in a large skillet over high until foamy and light brown. Add squash, and cook, stirring often, until crisp-tender, 2 to 3 minutes. Remove from heat. Add squash and parsley to quinoa; toss to combine.

Heat a cast-iron skillet over high. Halve avocado and remove pit (do not peel). Cut each half in half lengthwise to make 4 wedges. Coat cut sides with cooking spray, and add to skillet, cut sides down. Cook until charred, 15 to 20 seconds per side. Remove from pan; peel and discard skins.

Whisk together oil, vinegar, agave nectar, salt, and pepper in a small bowl.

Divide quinoa mixture evenly among 4 bowls; top evenly with avocado, beets, pear, radishes, cheese, and almonds. Drizzle with dressing.