Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.

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.

In medium bowl, whisk peanut butter and tamari or soy sauce together until smooth. Whisk in 1 Tbsp lime juice, maple syrup, sesame oil, ginger, and red pepper flakes. Add more lime or tamari/soy sauce to taste, if you wish. Drizzle over salad.

Sprinkle salad with cilantro and roasted peanuts and serve.