Place quinoa in a fine mesh strainer and rinse under cold water. Drain.

Bring broth to a boil over medium heat in a saucepan. Add quinoa, cover, and reduce heat to low. Simmer until the liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, about 5 minutes. Fluff with a fork and allow to cool to room temperature, about 15 minutes.

Meanwhile, combine spinach, bell pepper, pecans, and drained red onion slices in a salad bowl.

In a small bowl, toss peach slices with orange juice (to slow oxidation) and add to the salad bowl.

For dressing, combine olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper in a small container or jar with a lid. Place the lid on the container and shake until ingredients are well blended.