Quinoa and Nectarines

1 cup Quinoa 1 TABLESPOON APPLE CIDER VINEGAR OR LEMON JUICE 1/2 TEASPOON DIJON MUSTARD 1/4 TEASPOON SEA SALT 1/4 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 2 NECTARINES OR PEACHES, DICED 1 BUNCH WATERCRESS, STEMS REMOVED AND LEAVES SLICED (ABOUT 1 1/2 CUPS PACKED LEAVES) 1/2 CUP PISTACHIOS, CHOPPED 1/4 CUP THINLY SLICED SHALLOT Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until the dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl. Toss to combine. Serve warm or chilled. Ezra Poundcake