Rinse the dry quinoa under cold water and combine it with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
While the quinoa cooks, trim the woody ends off the asparagus spears and finely mince the garlic cloves.
Pat the cod fillets thoroughly dry with paper towels to ensure a good sear, then season both sides evenly with the sea salt, black pepper, and smoked paprika.
Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.
Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes without moving them until a golden-brown crust forms.
Flip the fish gently and add the asparagus and minced garlic to the empty spaces in the pan; cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Squeeze the fresh lemon juice over the fish and vegetables, then remove from heat.
Fluff the cooked quinoa with a fork and plate it alongside the cod and asparagus, garnishing everything with freshly chopped parsley.