Quinoa with Jalapeño, Peaches, and Pecans

INGREDIENTS

2	cups chicken broth
1	cup uncooked quinoa
1/2	teaspoon salt
2	tablespoons butter
1/2	cup chopped pecans
2	large jalapeño pepper, seeded and minced
2	large fresh peach, peeled and diced
1/4	teaspoon salt
1/4	teaspoon pepper

INSTRUCTIONS

1.	Bring chicken broth to a boil in a 3-qt. saucepan over medium-high heat; stir in quinoa and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and quinoa is tender.
2.	Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1-2 minutes. Stir in hot cooked quinoa, diced fresh peach, 1/4 tsp. salt, and pepper.