Rinse quinoa under cold running water in a fine mesh sieve for about 30 seconds until the water runs clear.

Combine rinsed quinoa and water in a pot, bring to a boil, then reduce heat and simmer for 12 to 15 minutes.

Quarter cherry tomatoes and set aside. In a skillet, heat oil and butter, then add tomatoes, garlic powder, salt and pepper.

Sauté tomatoes for 5-7 minutes until they soften and release juices.

Combine cooked quinoa and sautéed tomatoes in a mixing bowl, add chopped parsley, and stir until combined.

Serve warm or chill for later. Store in an airtight container for up to 5 days.