Put quinoa and water in a saucepan and leave to soak minimum 15 minutes
Peel carrots, potatoes and pumpkin and cut into large chunks
Core capsicums and cut into wedges
Put all the veggies in a bowl and cover liberally in garlic oil and rosemary and leave for 15 minutes
Lay the veggies on baking dishes in a single layer and bake 1 hour, turning after 30 minutes
Bring the quinoa to the boil stirring occasionally, then cover and simmer 15 minutes, turn off the heat and leave covered 10 minutes, then stir to fluff up
Slice the chives, parsley and green part only of the spring onions
Zest and juice the lemon
Combine everything in a large bowl and stir it all together
Serve warm
Notes
Other veggies that work include sweet potato, parsnip and zucchini - note zucchini only needs 30 minutes to cook
Quinoa can be made ahead of time and left covered until ready to serve
Veggies can be kept in oven at 120C for up to 2 hours to kep warm until ready to serve, cover with foil if they are drying out/overcooking