In a heavy bottomed Dutch oven or pot, add the grape seed oil over medium heat and then the onions. Sprinkle with salt to help release the juices and sweat until tender.
Add the cherries and stir for 2 minutes.
Add the dried quinoa and stir for 2 minutes. Cover with 4 cups of water and stir. Cover and let cook until tender but slightly crunchy, about 15 minutes.
Add the chopped herbs and stir until well combined.
Preheat the oven to 425 degrees F. Place the chicken in a baking dish or cast iron skillet and stuff the cavity of the chicken with the quinoa mixture until it is plump. Close and fasten the opening of the cavity with toothpicks so that the quinoa doesn't come tumbling out.
Season the chicken with salt and pepper all over, and place in the oven for 10 minutes at 425 degrees F, then lower the temperature to 350 degrees F for 20 minutes more.
Remove from the oven and let rest for 10 minutes before serving.