Bring the quinoa up to a simmer in the water or broth over high heat. Once it is boiling, reduce to a low simmer for about 10-15 minutes until the quinoa is just soft and starting to uncurl.

Meanwhile, drizzle a generous splash of the olive oil into a skillet over medium heat, toss in the diced beets and saute tossing every 2-3 minutes until the edges are golden and tender. Season with salt. Add the seared beets to the quinoa and allow to simmer with quinoa in the final minutes. If the quinoa is already done, just cover with a lid and the heat should soften the beets further. If the beets feel especially hard prior to adding to the quinoa, add a splash of water to the skillet, cover and steam until they are tender to the bite.

While the beets soften, add another splash of olive oil over medium heat, toss in the chopped red onions, and sauté for about 1 minute. Then sprinkle in the chili powder, smoked paprika and the remaining salt. Continue to saute for another 1-2 minutes, tossing gently.

Fold the quinoa, onions and cherries together. Taste. Adjust the spices as desired.