Preheat oven to 425°F. In a gallon freezer bag, combine first 7 ingredients, 1 tablespoon Spinach & Herb Seasoning and 1 teaspoon Garlic Garlic Seasoning. Seal well and toss to coat. Let stand 10 minutes.
Line a large rimmed baking sheet with aluminum foil. Transfer chicken and veggies to baking sheet. Bake 20 minutes or until chicken reaches 165°F on an instant-read food thermometer.
Meanwhile, in medium saucepan, combine 3 cups water, quinoa, remaining 1 tablespoon Spinach & Herb Seasoning and remaining 1 tablespoon Garlic Garlic Seasoning. Cover and bring to a boil; reduce heat and simmer 15 minutes or until liquid is absorbed. Stir.