Preheat oven to 400°F and line a baking sheet with parchment paper.
Cook quinoa by following the directions on the back of the package. Remove from heat and let cool. (This step can be done ahead of time.)
In a medium bowl, mix asparagus and radishes with 2 teaspoons of olive oil. Season with salt and pepper, to taste and spread in a single layer on prepared baking sheet.
Place in oven and roast for 20-30 minutes or until the vegetables have reached your desired texture. Toss them around the 15 minute mark. Note: If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.
Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
In a large salad bowl, whisk together ¼ cup olive oil, lemon juice, garlic, maple syrup, sea salt and red pepper flakes.
Add the asparagus, radishes, quinoa, parsley, scallions and pistachios to the bowl with the dressing and toss well to combine. Taste and add more salt and pepper, if needed. Enjoy!