Cut squash in half-length wise and set aside.
Cut red bell pepper in half, remove seeds and stem and set aside.
Cut onion in half, then into quarters, and set aside.
Brush cut side of squash, bell pepper, and onion with olive oil and season with salt and pepper.
Heat a grill pan on the stove over medium heat for about 10 minutes.
Place squash, bell pepper, and onion cut side down on grill. Grill for 8 minutes.
Flip then cook for another 5 minutes.
Remove vegetables from the grill. Once vegetables have cooled, slice squash into ½ inch slices.
Slice bell pepper and onions.
Cook quinoa according to package instructions.
In a large bowl, mix together, quinoa, cilantro, oregano, cumin, black beans, tomatoes, and sliced vegetables.
Fill each bowl with handful of baby greens, quinoa veggie mixture, garnish with lime wedge, feta cheese and drizzle with Quick & Easy Avocado Crema.