1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Prepare the Dressing: While the quinoa cooks, in a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasonings as needed.

3. Saute the Spring Vegetables: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the asparagus pieces and snap peas. Saute for 3-5 minutes, stirring occasionally, until they are tender-crisp and bright green. You want them cooked but still with a slight bite.

4. Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls.

5. Add Fresh Greens and Sauteed Veggies: Top the quinoa in each bowl with a handful of fresh baby spinach, the sauteed asparagus, and snap peas.

6. Incorporate Fresh Herbs and Radishes: Garnish each bowl with the thinly sliced radishes, chopped fresh dill, and chopped fresh parsley.

7. Drizzle with Dressing and Serve: Drizzle a generous amount of the prepared lemon-dill dressing over each bowl. If desired, sprinkle with crumbled feta cheese (or nutritional yeast) and toasted seeds for extra flavor and texture. Serve immediately and enjoy!