Heat a medium sauce pot over medium high heat. Add the oil and heat until it shimmers. Add the onion and sauté until translucent and just starting to brown around the edges, 5-7 minutes.
Add the quinoa to the onions, stir to coat in the fat and gently saute for 1-2 minutes. Add 2 cups of water to the sauce pan, stir the onions and quinoa, then partially cover so steam can escape and cook the for the length suggested on the quinoa packaging (mine was 10-12 minutes).
While the quinoa is cooking, prepare the remaining ingredients. Heat a small skillet over medium high heat and add the pine nuts. Toast the pine nuts in the pan, shaking continuously, until the nuts are golden brown and fragrant, 3-5 minutes.
Pit and chop the cherries, and mince the parsley.
Once the quinoa and onions are finished cooking, scrape them into a large bowl and allow to cool for 5-10 minutes, or up to overnight in the fridge.
To serve, add the cherries, pine nuts, parsley, lemon zest, lemon juice, salt and pepper to the quinoa onion based. Toss and serve immediately. Keeps in the fridge for up to 1 week.
Quinoa Pilaf with Cherries and Pine Nuts https://oursaltykitchen.com/cherry-quinoa-pilaf/