In medium saucepan place quinoa, water and ¼ teaspoon of the salt. Cover and simmer about 20-25 minutes or until quinoa “pops” and is tender. Fluff and set aside to cool. Meanwhile, in a large bowl toss together tomatoes, cucumber, parsley, bell pepper, onion, garlic, walnuts and currants. Add olive oil, lemon juice, remaining ½ teaspoon salt and black pepper. Mix well and serve at room temperature or after chilling.