Rinse quinoa under running water. Drain well. Put the quinoa, water and salt in a large pot. Boil for about 15 minutes until the quinoa has absorbed all the water.
Sauce: Mix all the ingredients together with the rosemary and stir through the vegetables in pan.
Roasted Veggies: Preheat the oven to 180°C.
Cut sweet potato into small cubes and place in a large oven pan. Peel and halve the onions, cut into wedges and add to the pan along with the chopped pepper, aubergine, baby marrows and cherry tomatoes. Mix together.
Roast vegetables for about 30 minutes until soft and starting to brown.
Substitute the sweet potato with pumpkin or butternut.
Substitute vegetables with any other of choice, such as cauliflower or broccoli.