Time: 30 min.
Complexity: easily
Servings: 4

This bowl with quinoa, fresh vegetables, and shrimp is a true treasure trove of vitamins and minerals. It's also rich in protein and healthy fiber. You can use any cooked shrimp—boiled or grilled. And the champagne-based vinaigrette adds a bright, refreshing flavor.

Ingredients:

• 1 cup tricolor quinoa
• 1 large clove of garlic, crushed
• 0.5 tsp sugar
• 1/4 cup champagne or white wine vinegar
• 5 tablespoons extra-virgin olive oil
• 1 zucchini, diced
• 1.5 cups thinly sliced ​​sugar snap peas
• 3/4 cup frozen green peas, thawed
• 2 green onions, thinly sliced ​​(light parts separated from dark green parts)
• 450 g cooked large shrimp
• 1/4 cup thinly sliced ​​fresh basil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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quinoa, shrimps, peas, green onions, zucchini, zucchini, champagne vinegar, basil

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Preparation:

Step 1
• In a medium saucepan, combine 2 cups of water with the quinoa, garlic, and a pinch of salt and black pepper. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff the quinoa with a fork. Let cool slightly, about 10 minutes.
Step 2
• Meanwhile, in a medium bowl, whisk together the sugar and vinegar until the sugar is completely dissolved. Stir in the olive oil and season with salt and pepper. Pour half of the dressing into another medium bowl.
Step 3
• Add the zucchini, peas, and light green parts of the green onions to one bowl and stir. Add the shrimp to another bowl and stir.
Step 4
• Divide the quinoa evenly among the bowls and top with the vegetable mixture and shrimp. Sprinkle with green onions and basil.

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