Place rice and quinoa mix in a microwave proof dish and add 2 ½ cups of water. Cover dish loosely with plastic wrap. Place the dish in the oven on the wire rack in shelf position 1. Select Microwave 600W and cook the rice and quinoa for 30-40 minutes or until rice is cooked. Stir rice once during cooking time. When cooked remove from oven, cover and allow to stand while vegetables are cooking.
Line the solid enamel tray with baking paper. Place onion, carrot, beetroot and sweet potato on the prepared tray and drizzle with olive oil. Season the vegetables with salt and pepper. Place vegetables in the oven on shelf level 2. Select Microwave Combination, CircoRoast 200°C with 360W and adjust cooking time to 10 minutes. Add the pumpkin and garlic and cook for a further 10 minutes.
Place rice, quinoa and roasted vegetables in a large serving bowl. Add sesame oil and coriander leaves and toss to combine. Serve warm.