Heat the broth in a microwaveable bowl until hot, 2 to 3 minutes on high. Add the cherries and let stand for a few minutes until plump. Pluck out the cherries and set aside; reserve the broth.
Toast the pine nuts in a medium saucepan over the medium heat until fragrant, 3 to 4 minutes, shaking the pan now and then. Remove to a bowl.new.
Add the onions to the pan and cook until soft, 4 to 5 minutes. Add the garlic and allspice, and cook 1 minute.
Add the reserved broth and bring to a boil over high heat. Stir in the quinoa and reduce the heat to medium-low. Cover and simmer until most of the liquid is absorbed, 10 to 12 minutes. Turn off the heat and let stand, covered, for 5 minutes. Fluff with a fork and combine with the cherries, pine nuts, and thyme. Season to taste with black pepper.
Tip: Befor using quinoa, be sure to rinse it until the water runs clear. Rinsing removes the bitter-tasting saponins from the surface of the grain.