KNOXVILLE, Tenn. (WVLT) - There are plenty of events going on in and around Knoxville for the July 4th holiday weekend. Allison Kropff was live Friday giving you details about Festival on the Fourth at World's Fair Park. For more information about the big event, or for a list of several events, click on the hot key.
If you're looking for a last minute dish to take to your picnic, ladies from the Healthy Living Kitchen have some great ideas for you. Here are the recipes:

SUMMER GRAIN SALAD

Ingredients:

2 cups water
1 cup quinoa (or couscous)
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
1/4 cup red wine vinegar
2 cloves garlic, minced
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
1/4 cup cilantro

Cooking Instructions:
In a saucepan bring water to a boil. Add quinoa. Reduce heat to low, cover and simmer for 10 - 15 minutes. Allow to cool to room temperature; fluff with a fork. Or cook according to package. Meanwhile, in a large bowl, whisk together olive oil, sea salt, lemon juice, red wine vinegar and garlic. Add tomatoes, cucumbers, green onions, carrots, parsley and cilantro. Stir in cooled quinoa or couscous. Serve immediately or allow salad to marinate in the refrigerator up to overnight.

KEY LIME TARTS

1 14 ounce can (1 1/4 cups) fat-free sweetened condensed milk
1/2 teaspoon finely shredded lime peel
1/2 cup key lime juice
1 drop green and 1 drop yellow food coloring (optional)
24 baked miniature phyllo dough shells
Frozen fat-free whipped dessert topping
Thin lime wedges, quartered (optional)

For filling: in a small bowl, gradually whisk together sweetened condensed milk, lime peel, lime juice and if desired, food coloring. Cover and chill about 2 hours or until mixture mounds slightly.
Spoon about 1 tablespoon of filling into each phyllo dough shell. If desired, top tarts with dessert topping and quartered lime wedges.

Makes 24 tarts.