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In a large skillet, heat the olive oil over medium-high heat.
Add the minced garlic, diced yellow onion, and the white portions of the sliced green onions. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent.
Add the ground pork, ground ginger, and black pepper to the skillet. Break up the pork with a spatula and cook until it's fully browned and no longer pink.
Stir in the shredded cabbage/carrot mix, chopped bok choy, cooked quinoa, and soy sauce. Cook for 3-4 minutes, stirring occasionally, until the vegetables are wilted but still slightly crunchy.
Remove from heat. Sprinkle the remaining green onions on top and drizzle with Sriracha, if desired. Serve immediately.