In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool.

While the quinoa cooks, prepare an ice bath by filling a large bowl with cold water and ice cubes. Bring a separate medium pot of generously salted water to a boil.

Add the cut asparagus to the boiling water. Cook for 2 minutes, then add the peas and cook for 1 more minute until both are crisp-tender. Use a slotted spoon to immediately transfer the vegetables to the ice bath. Let them cool for 2 minutes, then drain well and pat dry.

In a small jar or bowl, combine the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake the sealed jar until the dressing is emulsified.

Add the blanched, dried asparagus and peas to the cooled quinoa. Add the sliced radishes, toasted pistachios, mint, and parsley.

Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning with additional salt or lemon juice if needed. For meal prep, divide the salad evenly into 4 airtight containers.