Savory Baby Bok Choy with Quinoa and Brown Rice recipe

Savory Baby Bok Choy with Quinoa & 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.

Prep Time

10 min

Cook Time

0 min



This Recipe Features:

Seeds of Change®Quinoa Brown & Red Rice with Flaxseed Product

SEEDS OF CHANGE™ Organic Quinoa & Brown Rice


  • 2 baby bok choy or 4 long thin broccoli spears
  • 1 tbsp. vegetable oil
  • 2 tbsps. gochujang sauce
  • 3 tbsps. water
  • 1 tsp. toasted sesame oil
  • 1 package (8.5 ounces) SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic
  • 1 tsp. 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™ Organic Quinoa & Brown Rice with Garlic and gochujang mixture; heat through.
  8. Place bok choy over rice; sprinkle with sesame seed.

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Nutrition Info
Servings 4
Calories (per serving) 200
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Fat % DV 9%
Saturated Fat % DV 5%
Trans Fat % DV 0%
Cholesterol N/A
Cholesterol % DV N/A
Sodium 630mg
Sodium % DV 26%
Total Carbohydrate 29g
Dietary Fiber 6g
Sugars 5g
Total Carbohydrates % DV 10%
Dietary Fiber % DV 24%
Protein 9g