Bring water and salt to a boil in a medium pot. Add the quinoa, reduce to a simmer, and cover. Cook for 11-12 minutes or until quinoa is cooked through and the water has evaporated (if cooked through and a little water remains, drain it).
Remove the quinoa from the heat and stir in the nut or seed butter, sesame oil and tamari; let sit for five minutes.
Stir in the lime juice, spinach, peas, red pepper, onion, cilantro and almonds and mix until ingredients are coated. Cover and let sit for another five minutes.
Taste and adjust salt as needed. Serve warm or at room temperature.