Rinse quinoa thoroughly and drain. In a large, heavy saucepan, over medium-high heat, add quinoa and water and bring to a boil. Reduce heat to a simmer; cover and cook until all the water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible. While quinoa is cooking, in a medium skillet, sauté shallots and onions in olive oil until translucent. Add tamari, chopped spinach, cherries and walnuts. Sauté for 1-2 minutes; do not cook too long or hot. Transfer quinoa to a large bowl and cool. Combine with sauté mixture. Add fresh squeezed lemon juice and parsley (and any favorite spices) to taste. Salad may be made a day ahead and chilled. Bring to room temperature before serving.