Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Rinse the quinoa under cold water and combine it with 0.5 cups of water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of salt, and a pinch of pepper.
Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred at the tips.
While the vegetables roast, pat the cod fillets very dry with paper towels and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining 0.5 tbsp of olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Carefully place the cod in the pan and sear for 3 to 4 minutes per side, turning only once, until the fish is golden brown and flakes easily with a fork.
Fluff the cooked quinoa with a fork, plate it alongside the roasted asparagus, top with the cod, and finish with a squeeze of fresh lemon and chopped parsley.