Make the salad:
Preheat the oven to 375ºF and line a baking sheet with parchment paper.

In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring the quinoa to a boil, cover it, then reduce it to a simmer. Cook, covered, for about 12 minutes until the hull is visible. Fluff the quinoa with a fork and set it aside to cool slightly.

Slice the goat cheese log into eight rounds.

Add the olive oil to a medium sauté pan over medium heat. Add the breadcrumbs to the pan and toast, stirring, until golden. Remove the breadcrumbs to a shallow pan.

Once the breadcrumbs have cooled slightly, press the goat cheese rounds into the breadcrumbs, coating them on all sides. Place the breaded goat cheese rounds on the prepared baking sheet. Bake the goat cheese rounds until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.

Make the dressing:

In a medium bowl, whisk together all dressing ingredients. Season with additional salt and pepper to taste.

When ready to serve, combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate salad topped with baked goat cheese rounds and serve immediately.