Heat oven to 375° F. Place flours, ½ tsp salt, arrowroot and baking soda in a food processor and pulse 3-4 times. Add quinoa and olive oil and process until mixed. With machine running, add water, very slowly, until mixture forms a ball. Divide dough into 3 sections. Tear off three 12-14″ squares of parchment paper. Place I ball of dough in the middle of a sheet of parchment; place another over the top. Roll dough out until it nearly reaches all 4 edges of the paper. Carefully remove top sheet of parchment and cut dough into I ½ – 2″ squares, with a pizza cutter; sprinkle seeds and salt over the top. Replace paper and lightly press seeds into dough. Remove top parchment. Slide dough-covered parchment onto a cookie sheet. Repeat process with remaining 2 balls of dough. Bake 25-30 minutes or until crackers are crispy. Slide parchment, with crackers, onto a cooling rack. Store in an airtight container.