No amounts below because this is all to your taste and your batch size--I made a huge serving (4 cups of uncooked quinoa) to share with friends.
Unroasted, unsalted almonds
Some type of cranberry, pomegranate, or orange dressing or juice
Soak dried apricots and dried cherries in water for 1-2 hours. While soaking, rinse & cook quinoa.
Thinly slice shallots and add to a skillet with a bit of olive oil, sea salt, and white pepper. I also toasted with rosemary, and while this is a delicious way to prepare appetizer nuts, it didn't work well with the salad. (At all--oops. Your version will be much more delicious). Cook until shallots begin to be translucent and almonds are fragrant.
Finally, drain and slice the apricots and cherries. Add to quinoa, along with the nut/shallot mixture. I dressed this with a pomegranate white balsamic, sea salt and pepper to taste, and a little more olive oil. I also think it would be delicious with a citrus tone--maybe orange juice, white balsamic and a bit of honey?
Serve on top of torn spinach with a sharp cheese, like feta.