1. Wash and prep all ingredients according to instructions
2.. Heat a small saucepan on med-high heat. Add a small amount of coconut oil and toss in red onions, garlic chive (or garlic) and sautee with tofu burger (or chopped tofu and sunflower seeds with dash of sauce) before mixing in cooked quinoa.
2. Mix all ingredients over med heat, add celery stirring constantly until evenly distrubted and well heated.
3. Toss in cashews and reduce heat to med-low. Add the rest of the coconut oil and stir well.
4. Rip one and half sheets of seaweed and toss into pan. stir well so seaweed is evenly distributed. If you didn't have the garlic chive, now is when you should add in the diced green onion as well. Toss in sliced cucumber, stir well and remove from heat.
6. Plate on a nice plate and rip the remaining seaweed on top as garnish. Feel free to toss on hemp seeds, nuts or anything you wish to garnish with.
7. Enjoy as a single serving with complete protein, or split between two and serve as a side.