Rinse quinoa under cold water. Combine quinoa with 2 cups water and a pinch of salt in a saucepan. Boil, then simmer for 15 minutes until water is absorbed. Let cool.

In a bowl, mix lemon zest, 2 tablespoons lemon juice, and 3 tablespoons olive oil. Whisk until blended, then season with salt.

Add sliced asparagus to the dressing, toss to coat, and marinate for 10 minutes.

Incorporate snap peas, sweet peas, and radishes into the bowl with asparagus. Add chopped pistachios and gently mix.

Add cooled quinoa to the vegetable mixture and gently fold to combine.

Stir in 2 tablespoons lemon juice and optional chopped herbs. Adjust seasoning to taste.

Cover and chill in the fridge for at least 30 minutes before serving.