Preheat oven to 400°. In a saucepot, bring water to a boil and add quinoa. Reduce to a low simmer, and cover; cook 20 minutes, until tender and fluffy. Let cool in fridge 30 minutes.
In a bowl, gently toss cherries and blueberries with vinegar. Place in a 9-inch-deep pie dish (or an equivalent square baking dish).
In a separate bowl, combine remaining ingredients. Evenly sprinkle mixture over fruit
Bake 22–25 minutes, until topping is golden. Serve warm with whipped cream or Honey-Cashew Vanilla Ice Cream (see link to recipe below).