Put the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds to a minute to remove the bitter saponins.

Combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

Uncover and fluff the quinoa with a fork. Spread it on a baking sheet or leave it in the pot to cool to room temperature.

Dice peaches, thinly slice red onion, chop mint and basil, crumble feta (if using), and chop the toasted almonds or pecans.

If your nuts aren’t toasted, heat them in a dry skillet over medium heat for 3–5 minutes until fragrant.

Whisk together olive oil, lemon juice, honey or maple syrup, and Dijon mustard. Season with salt and pepper — taste and adjust the flavor.

In a large bowl, combine cooled quinoa, peaches, onion, herbs, feta, and nuts. Pour the dressing over and toss gently to coat.

Serve immediately or refrigerate for 30–60 minutes to let flavors meld.