Rinse the quinoa with cold running water. Heat a saucepan over medium to medium-high. Add the coconut oil, and when it’s hot, add the quinoa and toast for 4 minutes, or until you get a nutty aroma. Pour in the coconut milk and 1 teaspoon salt, and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or until all the liquid is absorbed. Let it sit, covered, off the heat, for 10 minutes. Fluff with a fork.

Meanwhile, make the Honey-Lime Sriracha sauce: Whisk together all the ingredients in a small bowl, being sure to season with salt and pepper.

To cook the broccoli, bring a pot of water to a boil. Add the broccoli, and cook until tender, about 4 minutes. Drain and set aside.

Heat 1 tablespoon of the olive oil in a sauté pan over medium to medium-high. Add the garlic, and sauté for 1 minute. Add the cooked broccoli, lime juice, and salt and pepper to taste. Cook for about 3 minutes, careful not to burn the broccoli or garlic.

Transfer the broccoli and garlic mixture to a bowl, and add the shredded coconut to the pan. Stir frequently until the coconut flakes brown, about 1 minute. Remove from the heat.

Season both sides of the salmon with salt, pepper, and garlic powder to taste. Heat a cast-iron skillet over medium. Add 1 to 2 tablespoons of the olive oil, and sear the salmon for about 2 minutes per side, until browned on the outsides and just cooked through.

To assemble, divide the quinoa between two plates. Top each with half the broccoli mixture and 1 piece of salmon. Drizzle the sauce over everything, and garnish with the toasted coconut. Serve with a lime wedge.