Rinse quinoa with cold water in a fine-mesh strainer; drain. 

Add quinoa and 2 cups water to a saucepan over medium-high; bring to a boil then decrease heat to medium-low and maintain a gentle simmer. Cook until quinoa has absorbed all of the water, 10–15 minutes. Reduce heat as needed throughout cooking to maintain a gentle simmer.

Remove pot from heat, cover, and let quinoa steam for 5 minutes. Remove lid and fluff quinoa with a fork. Season with toasted sesame oil, salt and black pepper to taste. 

Heat oven to 425ºF (218ºC); line a baking sheet with oil and coat with nonstick cooking spray. 

Trim tough ends of broccoli and peel stems; cut broccoli head, lengthwise, into long quarters. Toss broccoli with grapeseed oil and season lightly with salt; arrange in a single layer on prepared sheet. Roast broccoli until fork-tender and charred, 20–25 minutes. 

Meanwhile, cook bulgogi according to recipe instructions (click here for chicken bulgogi, or click here for beef bulgogi). Transfer marinade to a small saucepan; bring to a boil over medium-high heat and cook until slightly thickened, about 3 minutes. Toss cooked meat with reduced sauce to coat. 

Divide quinoa between serving bowls, top with broccoli and bulgogi. Sprinkle with scallions, sesame seeds, and a drizzle of honey.