Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups water. Bring to a boil. Reduce heat to medium-low and simmer, covered, until water has been absorbed and quinoa is tender, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.