INGREDIENTS
4 cups
water
2
pkg. boil-in-bag quinoa
1 tbsp
unsalted butter
2 cups
grated peeled butternut squash
1/4 cup
chopped fresh flat-leaf parsley
1
firm-ripe avocado
Cooking spray
2 tbsp
extra-virgin olive oil
2 tbsp
rice vinegar
1 tbsp
agave nectar
3/4 tsp
kosher salt
1/2 tsp
black pepper
6 oz
peeled cooked beets, quartered
1
medium Bosc pear, thinly sliced
1 cup
thinly sliced radishes
2 oz
blue cheese, crumbled (about 1/2 cup)
1/4 cup
sliced almonds, toasted