Preheat the oven to 350°F.
Rinse the quinoa until the water runs clear. Spread it out in a single layer on a sheet of parchment paper to dry for at least 1 hour. Make sure the quinoa is completely dry before proceeding.
In a large bowl, combine the quinoa, almonds, pecans, honey, oil, cinnamon, and salt. Mix until the quinoa is well coated. Spread the mixture in a single layer on a rimmed baking sheet lined with clean parchment paper. Bake for 20 to 25 minutes, or until golden brown.
Remove the granola from the oven, stir in the dried cherries, and set aside to cool for 20 minutes. Use your hands to break up the granola chunks into small pieces.
Serve granola dry or in a bowl with almond milk and fresh berries, if desired. Store in a sealed container for up to five days.