1. Rinse and drain the quinoa. In a large saucepan heat the oil over a medium-high heat. Add the shallots to a pan and then saute for 2 minutes until tender.
2. Add the 2 cups of water, wine and the salt to the pan, before bringing to the boil.
3. Add the quinoa and then cook, before covering and reducing the heat. Allow to simmer for 15 minutes until the liquid becomes absorbed and the quinoa is tender. Remove this from the heat, set it aside and cool slightly.
4. Add the 2 tablespoons of olive oil and combine with the lemon juice and pepper into a bowl. Stir with a whisk. Add in the cherries, quinoa and the remaining ingredients, tossing to combine the mixture thoroughly.