Quinoa Bowl with Shrimp and Vegetables

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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