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.