Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.
In another small saucepan combine the tamari, coconut sugar, ground ginger, garlic powder, and ½ cup water. Place over medium heat. In a small bowl, mix together the cornstarch and 2 tbsp cold water. Once the tamari mixture is boiling, add the cornstarch slurry and reduce heat to low. Simmer until thickened, about 1 minute.
Cut the baby bok choy in half lengthwise. Be sure to rinse between the leaves as they can hold grit.
Place a large nonstick skillet over high heat with 1 inch water and a pinch of salt. Once the water is boiling, add the baby bok choy, broccoli florets, and edamame and cover with a lid. Cook vegetables until bright green and tender, about 2 to 3 minutes. Drain and set aside.
Slice the pineapple into ½ inch thick rings. Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the pineapple and cook until caramelized, about 2 to 3 minutes per side. Reduce heat to low, add 2 tbsp of the teriyaki sauce, and toss to coat. Cook until sauce is sticky, about 1 minute.
Scoop the quinoa speckled rice onto large plates (or into bento boxes if you happen to have them!). Serve the steamed vegetables, teriyaki pineapple, and pickled ginger on the side and sprinkle the dish with sesame seeds. Drizzle with any remaining teriyaki sauce.