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Turn the over on to 200C.
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For the pesto, add all the ingredients to a blender and whizz until the tomatoes are in relatively small chunks - set to one side.
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Cut the carrot and sweet potato into inch size chunks. In the oven, heat the ghee in a roasting dish for 60 seconds and then add the carrot and sweet potato to the oven for 20 minutes.
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Put the water/vegetable stock into a saucepan and add the quinoa - bring to the boil and then reduce the heat to a simmer.
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Chop the courgette into 1cm rings and once the carrots and sweet potato have cooked for 20 minutes, add the courgette to the roasting dish along with the broccoli - return to the oven for a further 15 minutes.
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The quinoa is ready once all the water or stock has been absorbed - but don't boil until the quinoa is completely dry - a bit of moisture is preferable. Stir in the pesto and once the vegetables are ready, stir those in too and serve immediately.
