Rinse and drain millet. Heat a large pan over medium heat. Add the millet and toast for 3 to 4 minutes, or until all the water evaporates.
Add 3 cups of water, the dried cherries and a pinch of sea salt. Bring to a boil.
Cover, reduce heat to low and cook for 25 minutes or until all water is absorbed.
Remove from the heat and allow to sit for 5 minutes before removing the lid.
Combine olive oil and vinegar. Pour over millet. Fold in almonds and green onions. Fluff with a fork and serve.