In skillet, cook ground pork with the garlic, ginger and lemon grass. Add quinoa and stir to combine. Set aside.
In small bowl, combine dressing ingredients and set aside.
Assemble salad: In large bowl, combine the pork quinoa mixture with the lettuce, cabbage, carrots, shallot, red bell pepper, mint, cilantro and dressing. Toss to combine. Divide among plates. Sprinkle some cashews on top of each serving.
*I used Gourmet Garden Ginger Paste and Gourmet Garden Lemon Grass Paste which comes in a tube and found near the fresh herbs in the grocery store. It’s so convenient.