The anchovies add a savory depth to this salad's vinaigrette, a great complement to the sweet currants, tart capers and toasty pine nuts. A final squeeze of lemon juice brightens everything up. Slideshow: Quinoa Recipes
Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain in a sieve and cool slightly.
While the quinoa cooks, stir together the anchovies, vinegar, sugar and olive oil in large bowl. Season to taste with salt and pepper.
Add the quinoa to the bowl with the parsley, onions, currants, capers and pine nuts. Squeeze the lemon juice over the salad and toss to combine. Taste and adjust the seasonings before serving.
The salad can be made up to 1 day ahead.