Step 1: Preheat oven to 200°C (400°F). Rinse quinoa thoroughly under cold water. Combine 60g quinoa with 120ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 2: While quinoa cooks, prepare the asparagus: Snap off the woody ends of the asparagus spears. Toss the asparagus with 5g of olive oil, a pinch of salt, and pepper. Spread them in a single layer on a baking sheet. Roast in the preheated oven for 8-10 minutes, or until tender-crisp.

Step 3: Prepare the cod: Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, and the juice of half a lemon. Mince the garlic and finely chop the fresh parsley.

Step 4: Sear the cod: Heat the remaining 7g of olive oil in a non-stick skillet over medium-high heat. Once hot, add the cod fillet to the skillet. Sear for 3-4 minutes per side, depending on thickness, until golden brown and flaky. During the last minute of cooking, add the minced garlic and chopped parsley to the pan, basting the fish with the pan juices.

Step 5: Assemble and serve: Plate the cooked quinoa, roasted asparagus, and pan-seared cod. Garnish with a lemon wedge for extra freshness. Serve immediately.