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 sit covered for 5 minutes.

Preheat the oven to 400°F (200°C). On a baking sheet, toss asparagus and radishes with olive oil, salt, and pepper. Roast for 15 minutes until tender.

In a small pot, bring water to a boil. Add snap peas and shredded carrots, blanch for 2-3 minutes, then transfer to ice water to stop cooking. Drain and set aside.

In a mixing bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

In a large bowl, combine cooked quinoa, roasted vegetables, blanched snap peas, carrots, and baby spinach. Drizzle with dressing and toss to combine. Top with feta cheese and toasted almonds.