Quinoa, pine nuts and raisins

1. Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes.
Add 1 ¾ cups of water (or use low sodium chicken broth) and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes.
Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pinenuts in a pan, over medium high heat, stirring, until golden. Watch these carefully as they burn easily. Transfer to a plate.
Add the olive oil and garlic to the pan, and cook over medium heat, stirring, until golden.
Fluff the quinoa with a fork.
Add the pine nuts, garlic and oil, chopped apple, parsley, raisins and lemon juice.
Season with salt and pepper and toss.