In 10 inch skillet (that has a lid), Heat the olive oil over medium-high heat. Place the grape tomatoes in the pan and saute until softened, about 5 minutes.

Add the jalapenos and cook until they begin to soften, about 2-3 minutes. Lower the heat to medium-low, add the garlic and scallion whites and cook for a minute more.

Add the water, quinoa, and sea salt and bring to a boil over medium heat. Reduce the heat to low, cover and let simmer until the quinoa has absorbed all of the water, about 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes.

In a small bowl, mix together the honey and white balsamic vinegar. Fluff the quinoa gently with a fork. Pour the dressing over the quinoa, add the green parts of the scallions, toss to combine, then serve.