Quinoa Bowl with Shrimp and Vegetables
Ingredients
- 1 cup tricolor quinoa
- 1 large clove garlic, smashed
- Kosher salt and freshly ground pepper
- 1/2 teaspoon sugar
- 1/4 cup champagne vinegar or white wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 zucchini, diced
- 1 1/2 cups sliced sugar snap peas
- 3/4 cup frozen peas, thawed
- 2 scallions, sliced (light and dark green parts separated)
- 1 pound cooked large shrimp
- 1/4 cup thinly sliced fresh basil
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