Rinse the quinoa thoroughly. Combine with twice the amount of water in a pot and cook for about 15 minutes, or until the water is absorbed and the quinoa is tender. Let it rest for 5 minutes, then fluff with a fork.
Peel and slice the avocado. Drizzle with a little lime juice to prevent browning.
Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and ginger and stir briefly until fragrant.
Stir in the curry powder and turmeric. Add the coconut milk, mix well, and simmer for 10 minutes, stirring occasionally.
Whisk the tahini paste with 1 tablespoon of lime juice. Stir this mixture into the curry sauce for added richness and flavor.
To assemble the bowls, place the quinoa in a deep bowl. Arrange the avocado slices on top. Sprinkle with black sesame seeds and fresh cilantro. Drizzle generously with the curried tahini dressing.
Serve immediately and enjoy this delicious, nutritious, and vibrant Buddha bowl!
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