Cook quinoa according to package directions. Shell fava beans and discard pods.
Bring a pot of salted water to a boil over high heat. Have a large bowl of ice water ready. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and transfer to ice bath. Add peas to pot and cook until crisp-tender, about 2 minutes. Transfer to ice bath along with asparagus. Once cool, use a slotted spoon to transfer vegetables to a tea towel to dry. Add more ice to ice bath, if necessary. Add fava beans and cook for 1 minute, then transfer to ice bath. Once cool, drain fava beans. Peel thick outer skin from fava beans so you are left with the tender, bright green centers.
Combine asparagus, peas, and fava beans in a large bowl. Add radishes, pea shoots, and herbs and toss.
Whisk together vinegar, olive oil, and mustard. Season with salt and pepper. Toss vegetables with vinaigrette and season as necessary.
Divide quinoa among 4 plates. Top with dressed vegetables, then sprinkle with goat cheese and additional herbs. Serve immediately.