Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly, divide in half. Reserve one half to use when serving.
Place the pork on a foil-lined baking sheet. Baste with half of the remaining sauce.
Roast for 30-40 minutes, basting again halfway through cooking. Continue to cook until the pork reaches an internal temperature of 145°F.
While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low.
Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes. Remove from the heat and allow to cool.
Cut the cabbage, red bell pepper, and carrots into bite sized pieces. Roughly chop the cilantro.
Once the pork is done cooking, remove it from the oven and set it on a cutting board to rest.
While the pork rests, divide the quinoa, cabbage, carrots, and pepper evenly between 4 bowls.
Slice the pork and place on top of the salads with the extra sauce, if desired.
Garnish with the cilantro.