Healing bowl with curry seasoned bean salad

• 2 Del Monte cans 398 ml Seasoned bean salad mild curry, drained
• 200 g (1 cup) quinoa
• 1 green apple, cut into thin slices
• 1 mango, cut into small cubes
• 1/2 English cucumber, sliced
• 125 ml (1/2 cup) blueberries
• 1 L (4 cups) baby spinach leaves
• 200 g halloumi cheese, sliced

Turmeric tahini sauce :

• 80 ml (1/3 cup) tahini
• 125 ml (1/2 cup) water
• 190 ml (3/4 cup) olive oil
• 2.5 ml (1/2 tsp) sesame oil
• 60 ml (1/4 cup) cider vinegar
• Juice of one lemon
• 15 ml (1 tbsp) turmeric
• 30 ml (2 tbsp) maple syrup
• Salt and pepper, to taste