Toast the quinoa in a medium pot for 2 to 3 minutes, or until the grains begin to brown. Add the water and bring to a boil; cover and simmer 15 minutes, then remove from the heat and let stand 10 minutes.

While the quinoa is cooking, combine the carrots, scallions, celery, almonds, and arame in a large mixing bowl.

In a separate, smaller bowl, make the dressing by combining the tamari, tahini, mirin, and gomashio. Stir the dressing into the vegetable mixture.

Stir the quinoa into the vegetable and dressing mixture, and chill slightly before serving.