Cook quinoa: In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly. Tip: For extra flavor, toast quinoa in the dry pan for 2 minutes before adding liquid.

Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper. Tip: Adjust sweetness or tang to taste by adding more honey or lemon.

Combine salad: In a large bowl, mix cooked quinoa, cherries, walnuts, and parsley. Drizzle with dressing and toss gently to coat. Tip: Fold in cherries last to prevent staining the quinoa.

Serve: Enjoy warm or chilled. Garnish with extra parsley or walnuts if desired. Tip: Let sit for 10 minutes before serving to allow flavors to meld.