Preheat oven to 350 degrees. Spray a 9x9 square baking dish with nonstick cooking spray.

In saucepan, combine tamari, water, sugars, ginger and 1 tsp oil. Bring to a boil and let cook for 1 minute.

Whisk together arrowroot flour and water. Add a small amount of the flour mixture to the tamari mixture. Then, whisking constantly, slowly add the remaining flour mixture to the pan. Whisk for about 1 minute until thickened.

In a medium pan, heat remaining oil over medium heat. Saute onion until softened. Add other vegetables and cook for 3-5 minutes.

In a large bowl, combine shredded chicken with 3/4 cup of the sauce mixture. Stir well to coat. Add quinoa and vegetables to the chicken mixture and stir well. Pour into prepared baking dish and top with 1/4 cup teriyaki sauce mixture. Bake at 350 degrees for 20 minutes or until hot.