Rinse quinoa well in a colander with cold water. Add to medium pot, cover with water and 1/2 teaspoon salt. Bring to a boil, then turn down to a simmer.
Cover and cook for 15 minutes. Remove from heat. Let sit for 5 minutes, then fluff with a fork.
To a large bowl, add cherries, red onion, basil, goat cheese, cucumbers. Pour quinoa on top.
Whisk together or blend olive oil, agave nectar, lemon juice, garlic, dijon, and 1/2 teaspoon salt. Pour over salad ingredients and fold to combine. Taste, and add salt if needed. Divide into jars and keep in refrigerator for up to 3 days.