Heat the oil in a saucepan over medium heat.
Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes.
Pour in the water, salt, and pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover.
Simmer until the quinoa is tender, about 20 minutes.
Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl.
Refrigerate until cold. Stir the raisins, pine nuts and red onion into the chilled quinoa.
Season with cilantro, salt, and pepper.
Mix together the olive oil and balsamic vinegar then drizzle over the salad; gently stir until evenly mixed.