Fold your two pieces of parchment paper in half, width wise. With scissors, cut the paper into a half heart shape, using as much of the paper as you can (it doesn't have to look like a perfect heart). Lay the hearts flat and open on a baking sheet.
Sprinkle your salmon with the sesame seeds and then with the Chinese five spice. Place the salmon fillets on one half of the heart-shaped parchment paper. Squeeze the lime over the salmon. Now, for the tricky part! Fold the other half of the parchment paper over the top of the fillets and roll/fold the edges together so the salmon is sitting in a small "pocket" (a tip: secure the edges with paper clips if you have them).
Place the salmon in the oven for 10 - 12 minutes depending on the thickness of your fillets. When the salmon is flaky, it's done!
While the salmon is cooking, start the quinoa. Set 1 cup of water to boil, add quinoa, and let simmer for 8 - 10 minutes.
In a small saute pan, heat the oil over medium heat. Add the carrots and saute for 3 minutes. Add the celery and saute for another 2 minutes. When these veggies are tender, add the steamed broccoli. Saute all together - make sure to toss it around the pan so the veggies absorb the sesame flavor.
When the quinoa is done, transfer it to a small bowl and add the in your veggies. Add your brown rice vinegar, ginger and salt and pepper and toss to combine.
If you can, add some sauce to the quinoa. Since I can no longer eat soy sauce, I overloaded the vinegar a bit. I would use the soy sauce to balance this flavoring.
Watch your salmon carefully. Ours turned out the be overcooked and dry. Make sure you pull it out and check its progress!