Bring water to a boil in a medium saucepan; add quinoa, currants, and apricots. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
Combine the oil, lemon juice, salt, pepper, and cumin in a large bowl, and stir well with a whisk. Add the parsley, walnuts, and onions; stir well. Stir in the quinoa mixture. Place 3 cherry tomato halves, cut sides down, in the bottom of each of 6 (6-ounce) ramekins or custard cups coated with cooking spray. Pack about 1/2 cup quinoa mixture into each ramekin. Immediately invert the ramekins onto individual plates.
This recipe is excellent. Made only minor adjustments to account for personal taste and dietary restrictions...I traded out the apricot for pineapple and the olive oil for flax oil. Since I was just making it for myself I didn't bother with the ramekins and just ate this out of a bowl so may leave out the oil completely next time. I will definitely make this again.
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