Bring the water and quinoa to a boil in a pot, with a dash of salt. Simmer for about 15 minutes until the quinoa has soaked up all of the water. Add agave and rice vinegar, stirring well. Allow the mixture to cool.
Slice the tofu into strips. In a small skillet, fry the tofu in the rapeseed oil until crispy. Remove from the pan and douse in soy sauce.
Place the spinach leaves in a colander. Pour boiling water over the leaves to soften them. Blanch the carrot strips for about one minute.
Center one sheet nori on a bamboo sushi mat. Place one third of the quinoa on the seaweed. Spread it out until ¾ of the seaweed is covered, leaving ¼ exposed.
Place 2 spinach leaves, a tofu strip, carrot and pickle strips, and 2-3 chive sprigs on the quinoa mixture. With the help of the bamboo sushi mat, form a roll. Spread water onto the ¼ open nori side to help seal the roll. Make 2 more rolls in this manner.
Cut each roll into 6-8 pieces. Serve with soy sauce.