Combine the Quinoa (4 ounce) with one cup of water and Salt (1/4 teaspoon) in a small saucepan over high heat. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
Remove from heat and let sit, covered, for at least 10 minutes before fluffing with a fork. Set aside.
Remove Fresh Cilantro (0.25 ounce) from stems and discard stems. Chop cilantro leaves.
Meanwhile, cut the Onion (1/2) into quarter inch diced pieces. Place into a medium bowl. Mince the Garlic (1 clove) and set aside. Using the back of a spoon, peel the Fresh Ginger (0.25 ounce). Mince and set aside.
Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Cut into quarter inch slices and set aside.
Trim Asparagus (8 ounce) by snapping the thicker bottom ends where they break naturally. Cut into two inch pieces diagonally, and set aside. Cut Scallion (2) into one inch pieces and set aside.
Pat dry the Pork Tenderloin (8 ounce) with paper towels and cut into three quarter inch cubes. Place in a medium bowl. Add half of the Low-Sodium Tamari (1 tablespoon) and stir until coated.
In a small bowl, combine Gluten-Free Hoisin Sauce (1 tablespoon) and remaining Low-Sodium Tamari (1 tablespoon).
In a large saute pan over medium high heat, add Sesame Oil (1 teaspoon). When pan is hot, add the pork and sear for five minutes.
Transfer pork to a plate and set aside. In the same large saute pan, over high heat, add the remaining Sesame Oil (2 teaspoon) and heat.
Add the onion, garlic, and ginger, and cook for one minute.
Add the bell pepper and asparagus and cook for an additional three minutes.
Add the green onions, hoisin mixture, and return the pork to the pan with any juices that have accumulated. Cook for one minute until fully incorporated.
Fluff the quinoa with a fork and fold in cilantro. In the center of two plates, place the quinoa. Top with the pork and vegetables stir fry.