Whisk together the rice vinegar, brown sugar, sesame oil, and salt. Add the carrot ribbons and allow them to soak in the mixture.

Prepare the quinoa according to the package directions.

Combine the ground pork, lemongrass paste, garlic, chili paste, fish sauce, brown sugar, cornstarch, and salt. Shape the mixture into small meatballs by hand. If the mixture is too soft to handle, chill briefly to make shaping easier.

Heat a small amount of olive oil over medium-high heat. Add the meatballs and cook until browned on the outside and fully cooked through with no pink remaining inside.

Place the cooked quinoa in bowls and layer with the pickled carrots and meatballs. Finish with cilantro, basil, mint, green onions, crushed peanuts, and spicy mayo.