Place the quinoa in a pan and cook over medium heat until toasted (2 mins). Add 1 3/4 cups water and bring to boil. Reduce heat to med/low and simmer, covered, until liquid is absorbed (10-15 mins) Remove from 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 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. 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.