Herb Quinoa with Shrimp and Veggies

1 cup water
.5 cup dry quinoa
1 garlic clove, minced
1 tbsp. olive oil
1 1/2 cups chopped zucchini
1 cup grape tomatoes
6 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 and tomatoes 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.


Number of Servings: 2

Recipe submitted by SparkPeople user CMILLE81.