Rinse the quinoa thoroughly. Then, cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
Cut the broccoli into florets. Blanch them in boiling water for 2-3 minutes, until they turn bright green and are slightly crisp-tender.
Heat the olive oil in a skillet. Sauté the onion until translucent. Add the garlic and ginger, and stir.
Sprinkle in the curry powder and turmeric. Add the coconut milk. Mix well and cook for 10 minutes.
Whisk the tahini paste with 1 tablespoon of lime juice. Drizzle it into the curry sauce for a richer flavor.
Add the juice of the fresh lime to the quinoa curry. Gently fold in the blanched broccoli.
To serve, place the quinoa in a deep bowl. Arrange the curried broccoli on top. Sprinkle with black sesame seeds and fresh cilantro. Drizzle with the lime tahini dressing.
Serve immediately, and enjoy your delicious, nutritious, and vibrant Buddha bowl!
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