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