In a large pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

While quinoa is cooking, steam asparagus and snap peas for about 5 minutes until tender. Set aside.

In a medium bowl, combine sliced radishes and shredded carrots.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.

In a large serving bowl, combine cooked quinoa, steamed vegetables, radishes, and carrots. Drizzle with dressing and toss to combine.

Top with crumbled feta cheese and fresh herbs before serving.