How to Make It
1.
Preheat oven to 450⁰F.
2.
In a large bowl, toss squash with 1 tablespoon of the oil. Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
3.
Meanwhile, in a medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes.
4.
Remove from heat and cover; let stand 5 minutes. Fluff with a fork; cool.
5.
In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper; set aside. In a large bowl combine squash, scallions, blueberries and quinoa. Drizzle with dressing; toss to combine.
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