Thoroughly wash 2 lemons (including the rind) under cool, running, drinkable water.
Over a mason jar, juice only ¼ cup of lemon juice. Add ½ cup of extra-virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and 1 clove of minced garlic. Shake well, taste and adjust seasoning as needed with kosher salt and freshly ground black pepper. Set aside.
In a medium saucepan over high heat, add 3 cups of water and bring to a boil. Stir in 2 cups of quinoa, lower the heat and simmer, covered, for 15 minutes. Turn off the heat and allow quinoa to steam with the lid on for 5 minutes, then uncover and fluff with a fork. Transfer quinoa to your salad bowl.
While the quinoa is cooking, thoroughly wash 1 bunch of asparagus and 1 cup of fresh green peas under cool, running, drinkable water.
In a large pot of salted boiling water, blanch asparagus for about 1 minute, then add the peas and cook for another 30 seconds. Drain and immerse the asparagus and peas in a cold water bath. Drain once more and dry the blanched vegetables by laying them out on a clean kitchen towel.
Chop asparagus into 1-inch pieces. In a large bowl, add the quinoa, asparagus and green peas.
Thoroughly wash a handful of sugar snap peas, 5 radishes, 3 scallions, a small handful of fresh flat-leaf parsley, a small handful of fresh mint, and a small handful of fresh dill under cool, running, drinkable water.
Thinly slice the sugar snap peas, the radishes, and the scallions. Chop herbs to yield the following amounts: ¼ cup chopped parsley, ¼ cup chopped mint, and 2 tablespoons dill.
Add veggies, chopped herbs, ¼ cup of roasted pepitas, and 4 ounces of diced pasteurizedfeta cheese to the salad bowl. Add the lemon vinaigrette (using only as much vinaigrette as you need), gently stirring everything together.
Taste and adjust seasoning as needed, such as adding a bit more kosher salt or lemon juice. This bright, hearty salad keeps very well in the fridge for several days. Eat up, Mama!