Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff and cool.

In a large bowl, whisk together lemon zest, lemon juice, and olive oil. Season with salt. Set aside.

Trim asparagus and slice. Toss in the dressing to coat and marinate for 10 minutes.

Add peas, snap peas, and radishes to the bowl. Fold in cooled quinoa gently to combine.

Stir in remaining lemon juice, dill, and mint. Adjust seasoning with salt and pepper.

Chill salad for up to 3 hours before serving. Just before serving, add pistachios and extra herbs.