In a small saucepan, add the quinoa and bone broth. Stir to combine the quinoa and bone both. Put over high heat and boil. Once boiling, reduce to a simmer and cover with a lid. Cook for about 15 to 20 minutes or until the quinoa is fully cooked.

In a large skillet, add the broccoli, carrots, onions, 2 tablespoons coconut oil, minced garlic, sesame seeds, ginger, and garlic. Put over medium heat. Sauté until the onions are translucent and the broccoli and carrots are cooked to your liking. Add salt and pepper to taste.

In a large skillet, add 1 tablespoon coconut oil and put over medium heat. Once melted, add the salmon and cook, breaking it up with a spatula to ensure even cooking. Continue to cook until salmon is light pink and fully cooked, about 10 minutes. Add salt and pepper to taste.

To make the bowls: Add quinoa, veggies, salmon, and salmon. Add kimchi and dress with coconut aminos and sweet chili sauce.