Roasted vegetable & quinoa salad

Preheat oven to 180°C or 160°C fan-forced. Lightly spray 65g beetroot (cut into wedges), 140g pumpkin (cut into wedges), ¼ red onion (cut into wedges) and ¼ red capsicum (cut into wedges) with olive oil. Bake on a baking tray for 40 minutes or until tender. Combine ¼ cup no-fat Greek-style yoghurt, ¼ garlic clove (crushed) and 1 tsp lemon juice in a bowl. Combine roasted vegetables, 1 cup cooked quinoa and 30g rocket leaves in a bowl. Serve drizzled with yoghurt dressing.