Combine 1⁄2 cup dry quinoa with 1 cup water in a small pot. Bring to a boil, then reduce heat to low and cook, covered, for around 15 minutes. When fully cooked, set aside.

Bake corn in oven with leaves still on, directly on oven rack, for 20 minutes. While still warm, peel all leaves, put the cob in a saute’ pan, and cook on the stove top over high heat for a few minutes on each side until kernels start to brown. Cut the ends of and then cut cob in half to make two pieces.

Drain, rinse, and cook black beans.

Build your Buddha bowl: Start with 1 cup quinoa, add in 1/2 cup black beans, 1/2 cherry tomatoes, 1/2 avocado slices, one slice corn cob. Top with salsa.