Combine the quinoa and water in a medium saucepan or pot. Bring the mixture to a boil over high heat. Reduce the heat, cover it, and let it simmer for 10-15 minutes, or until the liquid is absorbed. Check it after 10 minutes, and If the liquid is absorbed and your quinoa still overly crunchy, add a bit more water, cover the pot, and let it simmer for another 5 minutes.
Remove from the heat and let it sit, covered, for another 10 minutes.
Fluff the quinoa with a fork and let it cool down.
While your quinoa is cooking, prepare your dressing. In a small bowl, mix together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
Chop spinach and basil.
Peel, pit, and dice your avocado.
Peel, pit, and dice your nectarines.
Once your quinoa has cooled, move it to a large salad bowl.
Add spinach, basil, avocado, and nectarines, and toss to combine.
Add the dressing and toss again to combine.
Crumble the goat cheese and sprinkle it over the salad.
