In a small bowl, mix together olive oil, lemon juice, parsley, dill, garlic, salt, and pepper. Brush the mixture over the cod fillets.
Place the cod fillets on a baking sheet and bake for 15-20 minutes, or until the fish flakes easily with a fork.
While the cod is baking, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked.
Toss the asparagus with olive oil, salt, and pepper. Arrange on a separate baking sheet and roast for 10-15 minutes, or until tender.
Serve the cod with quinoa and asparagus, garnished with lemon slices.
