3 cupswater (or sub. chicken broth but reduce salt)
2 cupsquinoarinsed in a fine mesh strainer
Toast the almonds in a stainless steel frying pan over medium-low heat for 3-5 minutes until golden brown and fragrant.
Grate the zest from the two lemons and squeeze the juice from both as well (should be about ¼ cup of juice).
Warm 3 tablespoons of the olive oil over medium heat and sauté the chopped onion until softened, about 4 minutes. Add the minced garlic, cumin and cinnamon and sauté for another 1-2 minutes. Stir in the lemon zest, lemon juice, salt, dried cherries and water and bring to a boil over high heat. Add the quinoa and reduce the heat to medium-low, cover and simmer for about 20 minutes until quinoa is cooked through.
Pour cooked quinoa into large bowl and fluff with a fork, while gently stirring in the cilantro and toasted almonds. Drizzle with remaining 1 tablespoon of olive oil and season with salt and pepper to taste.
Serve warm or refrigerate until 1 hour before you plan to eat.