1 pound butternut squash, peeled, seeded and cubed
4 tablespoons olive oil, divided
1 cup raw quinoa, rinsed well
2 cups water
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
4 Green onions, thinly sliced
1 1/2 cups Chilean blueberries
3 cups baby arugula
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