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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.