Rinse quinoa in a fine sieve until water runs clear; drain and transfer to a medium saucepan. 

Add coconut water and bring to a boil. 

Lower heat to medium-low; cover and simmer until liquid is absorbed, about 15 minutes. 

Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat the oven to 350°F. 

Line the bottom of an 8-inch-square pan with parchment paper. 

In a blender, combine almondmilk, dates, 2/3 of the cherries and 1/4 cup of the sunflower seeds; blend until smooth. 

Pour into a large bowl and stir in almond meal, vanilla, salt and quinoa. 

Scrape the mixture into the prepared pan. 

Halve remaining cherries and scatter them over the top along with remaining 1/4 cup sunflower seeds. 

Bake until browned on top and set, about 1 hour.

Cool at least 30 minutes. Cut into squares. Serve warm or cold.