First, make the quinoa. Bring your water and salt to a boil. When the water is boiling, add the quinoa. Stir well to combine, and bring back to a boil. Cover the pot, turn the heat down to a simmer (low/medium), and cook the quinoa until it is just tender and you can see the opaque white little curlicue clearly in each seed (this takes about 10-15 minutes). Fluff your quinoa gently with a fork and set it to the side.
In a large skillet, over medium-high heat, heat just a touch of olive oil or coconut oil until it shimmers. Add the ground pork and a hefty two-fingered pinch of kosher salt and sauté, stirring occasionally to break-up the meat, until the pork is cooked through and is caramelized and browned in spots.
Transfer the cooked & browned pork to a bowl using a slotted spoon, and hold it to the side. If there is an excessive amount of fat left in the pan, pour some of it out, but leave just enough to use to sauté the vegetables without them being dry or sticking to the pan.
With the pan back over medium heat, add the sliced bell peppers for 3-4 minutes, until they start to soften and wilt slightly at the edges. Add the garlic and ginger, and sauté, stirring frequently, until the garlic is fragrant and toasty, another 1-2 minutes.
Stir the cooked ground pork back into the pan along with the cooked & fluffed quinoa and the coconut cream; stir well to combine all of the flavors. Cook the mixture for another 2 minutes, until it is completely warmed through and the coconut milk has absorbed into the quinoa and pork. Stir in the chopped green onion, and take the mixture off the heat. Taste; and adjust salt levels if possible.
Scoop the pork mixture into the butter lettuce cups, and serve with lots of fresh lime on the side. Top with fresh cilantro, and drizzle Sriracha sauce over the top if you like a bit of extra spice.