Cook quinoa in two cups of water according to instructions on package.
In a small bowl, whisk together balsamic vinegar, olive oil, sea salt and pepper. (I used about 5 cranks of pepper and about 2 cranks of sea salt)
Once quinoa is ready, transfer to large mixing bowl and add spinach and stir. This will cause the spinach to be lightly cooked and wilted from the heat.
Add peaches, onion, basil and dressing from mixing bowl and stir.
Finally add mozzarella and avocado and stir.
Refrigerate for about 30 minutes to one hour before serving.
Notes
If you don't plan on serving this salad within an hour or so, you can hold off on adding avocado until about 15 minutes prior to serving.