Quinoa salad

The original recipe is here:

http://www.foodnetwork.com/recipes/food-network-kitchens/quinoa-with-garlic-pine-nuts-and-raisins-recipe/index.html

However, it turned out double of this:

1 cup quinoa, rinsed well!
1/2 cup slivered almonds
1/4 cup pomegranate seeds
1/2 cup dried cranberries
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
lemon juice from 1/2 lemon
salt and freshly ground pepper
optional - veggie or chicken broth
optional - crumbled goat cheese


Directions
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium 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 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 nuts, garlic, reserved oil, parsley, fruit and lemon juice. Season with salt and pepper and toss. Top with crumbled goat cheese.

This receipe (when doubled) served 8 people - with the option for dessert a few hours later.