In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.

In a mixing bowl, combine cooked quinoa, panko breadcrumbs, olive oil, garlic powder, salt, and pepper. Mix well until combined.

Preheat the oven to 400°F (200°C). Place cod fillets in a baking dish and season with salt and pepper.

Spread the quinoa mixture evenly over the top of each cod fillet, pressing down gently to adhere.

Bake in the preheated oven for 20 minutes, or until the cod is cooked through and the crust is golden brown.

While the cod is baking, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice and zest.

Remove cod from the oven, drizzle with garlic lemon sauce, and garnish with chopped parsley before serving.