Put the quinoa in a 2-quart (2-L) saucepan and add 1¼ cups (300 ml) water and a pinch of salt. Bring to a boil over high heat, stir once, then cover and cook over the lowest heat for 15 minutes, or until tender. Dump into a fine-mesh sieve and rinse under cold running water to cool completely; drain very well.
While the quinoa is cooking, in a medium bowl, whisk together the lemon juice, maple syrup, ½ teaspoon salt, several grindings of pepper, the shallot, and oil. Add the peaches and quinoa and toss to coat with the dressing. Cover and
Tear in the basil leaves, toss, season with more salt, if needed, and serve.