Rinse quinoa under cold water, then transfer to a pot. Add water and a pinch of salt, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

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

Add asparagus to the lemon dressing and toss. Marinate for 10 minutes.

In a large bowl, combine cooled quinoa, snap peas, sweet peas, radishes, and green onions. Toss gently.

Add additional lemon juice and fresh herbs. Stir gently and adjust seasoning if needed.

Store the salad in an airtight container in the fridge for up to 3 days. Add nuts before serving.