Organic picnic.(cooking with organic foods)(Brief Article)(Recipe)

It's summertime--and the livin' is easy. And what could make it easier--or more enjoyable--than a leisurely picnic?

Particularly when it's an organic experience. An organic picnic has lots of pluses. You get to support local farmers whose home-grown produce is pesticide- and chemical-free. And these products--which are guaranteed to be the freshest, best-tasting around--are grown in an earth-sustaining environment.

So enjoy your organic experience in summer-sizzling style with these taste-tempting recipes.

 
Quinoa Tabbouleh 
 
SERVES 4 TO 6 
 
Crisp cucumbers mingle with juicy 
tomatoes, black olives and quinoa, the 
only grain that serves as a complete protein. 
Ideal for a main-course vegan salad, 
it's 20 percent protein and high in B vitamins, 
iron, potassium, zinc, vitamin E 
and calcium--with a light texture and 
rich sesame flavor. 
 
1 1/2 cups quinoa, rinsed 
3 cups water 
1 tsp. sea salt 
3 cups sliced tomatoes 
2 cups quartered cucumber 
1 cup fresh parsley, chopped 
1/2 cup fresh chopped mint 
5 Tbs. extra virgin olive oil 
1/3 cup lemon juice 
1/2 cup pitted kalamata olives 
1/2 cup chopped chives, optional, or 
garnish with edible flowers such as 
borage, rose petals, red clover, pansies, 
Johnny jump-ups, violets, chrysanthemum, 
marigolds, nasturtiums, calendula 
or bee balm. 
 
1. Place quinoa in strainer and rinse 
under running water. Set quinoa 
aside to drain. 
 
2. Bring water to boil. 
 
3. While water is ...