Quinoa with rainbow dressing

Just back from Switzerland and to prove it's not all Gruyere and chocolate, this is a lunch I had from a little hippy cafe in the heart of Lausanne. I've made up the recipe from what I deduced from taste but it was delice and easy to make.
Some of you might think, 'not another quinoa recipe' but this grain is fantastic. It's full of nutrients and unlike other grains it contains a high level of protein. it's much lighter and has a lower GI than many other grains such as couscous, bulghar wheat and the like.

Quinoa
1 courgette, sliced
2 carotts, thickly chopped
(I'd also add 1 red pepper chopped plus two cloves of garlic for extra taste)

For the green sauce
Cucumber
Fresh mint
Garlic
Yoghurt

For the red sauce
Roasted tomatoes, skins off
Garlic
Salt and Pepper
pinch of paprika


In an oven dish roast the veggies, using fresh lemon juice in place of oil.
Meanwhile, in a food processor whizz up the cucumber, fresh mint and garlic. Add the yoghurt and seasoning to taste and give it another whizz until you get the taste you're after.
For the red sauce, roast the tomatoes first and then whizz in a food processor. You may want to add some tomoato puree to thicken.
Serve the vegetables on top of the cooked quinoa with the sauce.