In a large pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.

In the last 5 minutes of cooking the quinoa, add the asparagus and snap peas to the pot. Cover and steam until tender.

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

In a serving bowl, combine the cooked quinoa and vegetables. Add the baby spinach, cherry tomatoes, and drizzle with the dressing. Toss gently to combine.

Top with crumbled feta cheese and fresh herbs before serving.