Preheat the oven to 400 degrees.
Prepare rinsed quinoa in salted water according to instructions.
Add a generous drizzle olive oil to a small skillet and heat over medium heat. Add the sliced shallot and a pinch of salt and cook for 2 minutes. Turn heat to low and allow the shallots to caramelize while you prepare the other components. Stir occasionally.
Trim the radishes, halve, and cut into approximately 1/4 inch thick half moon slices. Place in a book and coat with 3 tablespoon olive oil and 1 teaspoon sea salt. Divide slices between two rimmed baking sheets, and roast. After 15 minutes, remove from oven and flip the slices. Roast for another 10 - 15 minutes or until the edges have crisped and the radish flesh is tender.
Meanwhile, toss the grapes with a drizzle of olive oil and a teaspoon of lemon zest, and spread on a smaller rimmed baking sheet. Roast grapes for 10 minutes.
Whisk together the lemon juice, remaining zest, Dijon, and a pinch of sea salt. Whisk in 3 tablespoons olive oil until emulsified.
Toss two-thirds of the dressing with the quinoa, shallots, and parsley. Fold in the roasted black radishes and grapes. Taste, adjust dressing or salt levels as needed, and serve.