Prepare fillings and set aside.
Place nori sheets on flat surface and run wet fingers along edge.
Line one end of nori sheet with quinoa then top with filling all the way across one edge.
Gently fold filling end over on itself and continue rolling to form a tight cylinder.
Gently cut through roll with sharp knife using very little weight and a back and forward motion.
Cut into bite size pieces (approximately 6 pieces per roll). Leave in fridge for 5-10 minutes before serving (sushi holds better when chilled).