Rinse the quinoa under cold water, then place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 5 to 7 minutes, turning occasionally, until it is bright green and slightly tender. Remove the asparagus from the skillet and set it aside.

In the same skillet, add the remaining tablespoon of olive oil. Season the cod fillets with salt, pepper, and dried oregano, then place them in the skillet. Cook for 3 to 4 minutes per side until the fish flakes easily with a fork.

In the last minute of cooking the cod, add the minced garlic, lemon zest, and lemon juice to the skillet. Spoon the mixture over the fish to coat it evenly.

Divide the cooked quinoa among four plates. Top each portion with a cod fillet and some asparagus. Sprinkle with fresh parsley before serving.