Savory Baby Bok Choy with Quinoa and Brown Rice

This Asian-inspired recipe isn’t just quick, it’s also convenient because it can be made with either bok choy or broccoli spears. Korean Gochujang sauce and toasted sesame oil contribute to the dish’s Pacific Rim flavor profile.

10 mins
  • 10min
    Prep time
  • 0min
    Cook time
  • 4


  • 2 baby bok choy or 4 long thin broccoli spears
  • 1 tablespoon vegetable oil
  • 2 tablespoons gochujang sauce
  • 3 tablespoons water
  • 1 teaspoon toasted sesame oil
  • 1 package (8.5 ounces) SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic
  • 1 teaspoon sesame seed


  1. Cut each baby bok choy in half lengthwise.
  2. In 12-inch nonstick skillet, heat oil over medium heat.
  3. Place bok choy, cut side down, in oil.
  4. Cover and cook 3 minutes or until crisp tender and browning on cut edges.
  5. Meanwhile, in small bowl, stir together gochujang sauce, water and oil.
  6. Turn bok choy over and push to one side of skillet.
  7. Stir in SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic and gochujang mixture; heat through.
  8. Place bok choy over rice; sprinkle with sesame seed.

Servings: 4

Amount per Serving

  • Calories200

  • % Daily Value*

  • Total fat 6g 9%

    Saturated fat 1g5%

    Trans fat 0g 0%

  • Cholestrol N/AN/A

  • Sodium 630mg26%

  • Total Carbohydrates 29g10%

    Dietary Fiber 6g24%

    Sugars 5g

  • Protein 9g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A