Herbed Quinoa with Shrimp and Zucchini

  • 1 cup water
  • 1 cup dry quinoa
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 1 1/2 cups chopped zucchini
  • 3 ounces frozen cooked shrimp, thawed
  • 1/4 cup chopped fresh basil and chives
  • 1 lemon

Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes (until all water is absorbed). Saute garlic in oil for 2 minutes; add zucchini and cook for 6 minutes, or until tender. Toss shrimp in pan with zucchini for an additional 3 minutes, to warm. Fluff cooked quinoa with a fork and toss with zucchini, shrimp and fresh herbs. Squeeze lemon juice on top.

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