Quinoa - (Skip if made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Ginger (for lettuce cups and smoothie) - Prep as directed. (Can be done up to 5 days ahead)
Make sauce - Combine ginger (portion for lettuce cups), curry paste, soy sauce, water (portion for lettuce cups), and brown sugar. (Can be done up to 5 days ahead)
Make smoothie - Combine ginger (portion for smoothie), mango, spinach, lime juice, and water (portion for smoothie) in a blender. Blend until smooth, adding a bit more water if needed.
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Heat a wok or large skillet over medium-high heat. Add oil and then pork. Saute pork to get it started cooking (but not cooked through), ~4 minutes. Drain excess grease out of the pan.
Pour sauce over pork and bring to a simmer. Simmer until sauce has reduced slightly and pork is finished cooking, ~2 minutes more.
Remove pan from heat and stir in quinoa. Taste and season with some salt, if needed.
Set out lettuce cup ingredients - pork, lettuce leaves, mint, lime wedges, peanuts, and hot sauce.
Fill lettuce cups at the table. Enjoy with smoothie on the side.