Rinse the quinoa under cold water, then combine with 2/3 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy.
While quinoa cooks, trim the woody ends off the asparagus and steam or lightly sauté until tender-crisp.
Pat the cod fillets completely dry with paper towels to ensure a good sear, then season both sides evenly with turmeric, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Carefully place the cod in the skillet and sear for 3 to 4 minutes per side, or until the exterior is golden-brown and the fish flakes easily with a fork.
Fluff the cooked quinoa and plate it alongside the asparagus.
Top the quinoa with the pan-seared cod, squeeze the fresh lemon juice over the fish, and garnish with chopped fresh parsley.