Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 mins. Add 1 3/4 cups water and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10-15 mins. Remove from the heat and let sit, covered, about 2 mins.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 mins; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 mins. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Originally Submitted
8/24/2010
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