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In a medium saucepan, bring water to the boil and cook quinoa according to package instructions (approx. 15 minutes). Once cooked, fluff it with a fork and let it cool.
In a large bowl, combine quinoa, broccoli, dried cranberries, mint leaves, and toasted almonds. Season well with salt & pepper.
Place a medium frying pan over medium heat, cook halloumi cubes until they turn golden brown on all sides. Set aside.
For the dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and lemon juice. Adjust the consistency by adding 1-2 teaspoons of water if needed.
Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.