Bring water and rice to a boil in a small saucepan. Reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 45 minutes. Remove from heat and set aside for 10 minutes. Then fluff with a fork.

In a large bowl, combine the cooked rice, spinach, cherry tomatoes, pecans, and sesame seeds.

In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Drizzle over the salad and serve.