Add quinoa, water, ground ginger, and salt to inner pot in rice cooker, close lid and cook on white rice setting.
Alternately, you can cook the quinoa on a stovetop – add the ingredients to a saucepan, cover, and bring to a boil then allow to simmer on medium low for approximately 15 minutes.
When quinoa is done, remove from heat and stir in vinegar and agave nectar.
Allow quinoa to cool while you peel and seed the cucumber and avocado and slice into long thin strips.
Slice baby carrots into thin strips lengthwise.
Place a nori sheet on a bamboo mat and place about 2/3 cups of quinoa in the center of the nori sheet.
Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the quinoa into a thin layer – working towards the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.
Place a row of baby romaine leaves an inch or two in from the edge closest to you.
Top with a thin row of cucumber, carrot and avocado slices.
Use bamboo mat to roll the sushi roll. (See video.)
Set sushi roll aside and repeat with remaining ingredients.
Once all ingredients are used, slice the sushi rolls into evenly sized pieces and serve with low sodium tamari soy sauce.