In a fine mesh strainer, rinse the quinoa under cold water until water runs clear Place quinoa & water in a large sauce pan. Bring to a boil. Once at a boil reduce heat to meduim/medium low, cover & cook 10-15 minutes or until all liquid is absorbed. When done, the grain appears translucent and the germ ring will be visible. Allow quinoa to cool. Mix mustard, dill, garlic, shallot, lemon zest & juice, vinegar & honey. Add salt & pepper to taste. Slowly whisk in oil to creat dressing. When quinioa is cooled, add chopped nectarine, pistachios & dressing. Toss to coat. If serving immediately top with crumbled goat cheese. If chilling, top with goat cheese when ready to serve.