Blanch your asparagus (1 minute), broccoli (2 minutes), fresh peas (2 minutes), and green beans (2 minutes), one at a time so you can keep them separate for the next steps, re-using the same boiling and shock water.
Toss asparagus with 1 Tablespoon of olive oil and 1 teaspoon of Salt, roast in a 475 degree oven for about 6-8 minutes, until they turn golden brown in spots (longer for thicker stalks)
Pre-heat a grill pan on high heat, toss Broccoli with 1 Tablespoon of olive oil, grill for about 5 minutes until nice grill marks form.
To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
Toss quinoa in a large bowl with the first 11 ingredients (through lemon juice). Salt to taste. Plate and garnish with lemon zest, and pistachios. Drizzle with Pistachio oil and serve.