In a medium sauce pan, cook quinoa over medium heat, stirring occasionally, for 2 minutes. Add water, ½ teaspoon olive oil and ¼ teaspoon salt and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff with a fork. Transfer quinoa to a large bowl, add garlic and stir to combine. Let cool to room temperature.
Gently fold in the parsley, mint, green onions, red onion, cucumbers, sweet cherries and dried cherries.
In a small bowl, combine the remaining 3 tablespoons olive oil, lemon juice, red wine vinegar, remaining 1 teaspoon salt and pepper and whisk until emulsified. Drizzle over quinoa mixture and toss gently to combine. Season with additional salt and pepper, if desired. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/quinoa-tabbouleh-with-cherries/