Cook the quinoa or rice according to the instructions on the package or however you usually prepare it. Let it cool slightly.
In a bowl, combine rice vinegar and agave, then add to the cooked quinoa or rice and stir.
Place a seaweed wrap on your sushi mat with the shiny side down.
Add about a half a cup of quinoa on top of the wrap.
Spread evenly over the seaweed wrap, leaving about 2 inches at the top.
Place the veggies in long strips on top of the quinoa at the bottom edge.
Using the mat, slowly start rolling the roll, using a roll-n-tuck motion.
Using a wet chef’s knife or serrated knife, cut the sushi rolls into half inch thick pieces.
For the dipping sauce (which can be made in advance and kept refrigerated): combine all ingredients until smooth.