To make up to 3 hours ahead:

1. Cook the quinoa: Cook the quinoa as per box directions. Make sure it is completely cooked and as much of any remaining cooking liquid as possible has drained away.
2. Make the dressing: In the bottom of a large mixing bowl, whisk together the lemon zest, 2 tablespoons of the lemon juice, the olive oil and a generous pinch of salt.
3. Add the vegetables: Stir in the sliced asparagus and allow to marinate for about 10 minutes while you prep the rest of the vegetables, and roughly chop the pistachios. Stir the peas, snap peas, radishes, chopped pistachios and green onions into the asparagus slices, followed by the cooked quinoa.
4. Add the herbs: Stir in 2 tablespoons more of the lemon juice before adding the herbs and seasoning to taste with salt, pepper, and a little more lemon juice if you think it needs it.
5. Chill & serve: Chill, covered in the fridge for up to 3 hours and bring to room temperature before serving.

To make up to 24 hours ahead:

1. Cook the quinoa: Cook the quinoa as per box directions. Make sure it is completely cooked and as much of any remaining cooking liquid as possible has drained away.
2. Make the dressing: In the bottom of a large mixing bowl, whisk together the lemon zest, 2 tablespoons of the lemon juice, the olive oil and a generous pinch of salt.
3. Add the vegetables: Stir in the sliced asparagus and allow to marinate for about 10 minutes while you prep the rest of the vegetables. Roughly chop the pistachios and set aside. Stir the peas, snap peas, radishes, and green onions into the asparagus slices, followed by the cooked quinoa. 
4. Season & chill: Stir in 2 tablespoons more of the lemon juice before seasoning to taste with salt and pepper. Chill, covered in the fridge for up to 24 hours.
5. Finish & serve: To serve, bring the salad up to room temperature and stir in the chopped pistachios and fresh herbs. Check the seasoning again and add a little more salt, pepper and lemon juice if needed.