RECIPE
Savory baby bok choy with quinoa & brown rice
COOK TIME
7 min
PREP TIME
3 min
MAKES
4 servings
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.
INGREDIENTS
- 4 heads baby bok choy or long broccoli spears
- 2 Tbsp. cooking oil
- 2 Tbsp. gochujang sauce
- 3 Tbsp. water
- 1 tsp. toasted sesame oil
- 1 package of SEEDS OF CHANGE™ Organic Quinoa and Brown Rice with Garlic
- 1 tsp. sesame seed
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Quinoa & Brown Rice with Garlic Pouch 8.5 oz
DIRECTIONS
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1. Cut each baby bok choy in half lengthwise.
-
2. In 12-inch nonstick skillet, heat oil over medium heat.
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3. Place bok choy, cut side down, in oil.
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4. Cover and cook 3 minutes or until crisp tender and browning on cut edges.
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5. Meanwhile, in small bowl, stir together gochujang sauce, water and oil.
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6. Turn bok choy over and push to one side of skillet.
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7. Stir in SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic and gochujang mixture; heat through.
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8. Place bok choy over rice; sprinkle with sesame seed.
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 4 |
| Calories (per serving) | 180 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Total Fat % DV | 9% |
| Saturated Fat % DV | 5% |
| Trans Fat % DV | 0% |
| Cholesterol | 0mg |
| Cholesterol % DV | 0% |
| Sodium | 390mg |
| Sodium % DV | 17% |
| Total Carbohydrate | 27g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Total Carbohydrates % DV | 10% |
| Dietary Fiber % DV | 7% |
| Protein | 4g |
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