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.