Place the quinoa in a sauce pan and cook over medium heat until toasted – about 2 min. Add 1/3 cup of water and bring to a boil. Reduce the heat to medium low and simmer it covered until the liquid is absorbed – about 10 to 15 min. Remove from the heat and let it rest for about 2 min.
Meanwhile toast the pine nuts in a skillet over medium high heat, stirring until they become golden – about 3 min, then transfer to a plate.
Add the olive oil and garlic to the skillet and cook over medium heat stirring until it become golden – about 2 min, then transfer the garlic to the plate keeping 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, toss and serve.
