Rinse quinoa under cold water. Combine with 2 cups water in a small saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and keep covered.

Preheat oven to 375°F (190°C). Place cod in a lightly oiled baking dish. Drizzle 1 tablespoon olive oil and lemon juice over fish. Sprinkle dried oregano, salt, and black pepper evenly. Bake uncovered for 12-15 minutes or until fish flakes easily with a fork.

While cod bakes, heat a small skillet over medium heat. Add a teaspoon of olive oil if needed. Sauté minced garlic until fragrant, about 30 seconds. Add baby spinach and cook, stirring often, until wilted and tender, about 3-4 minutes. Season lightly with salt and pepper.

Divide quinoa and sautéed spinach between two plates. Top each with baked cod. Serve warm for a brain-friendly nourishing meal.