Breakfast Quinoa with Sautéed Bananas and Pecans

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Breakfast Quinoa with Sautéed Bananas and Pecans
Prep time
5 minutes
Cook time
20 minutes
327 per serving


  • 1/4 cup cooked quinoa
  • 1 banana, sliced
  • 1 tbsp pecans, chopped
  • 1 chicken sausage link
  • 1/2 tsp cinnamon
  • Cooking spray or 1 tsp olive oil
  • Nutrition

    Total Fat: 15g

    • Saturated Fat: 3g
  • Cholesterol: 40mg
  • Sodium: 345mg
  • Total Carbohydrates: 37g

    • Dietary Fiber: 5g
    • Sugars: 14g
      • Added Sugars: 0g
  • Protein: 18g
  • Instructions

  • Cook the quinoa according to package directions and set aside.
  • In a non-stick skillet, heat cooking spray or olive oil over medium heat. Add the sliced bananas and pecans. Sauté until the bananas are golden brown and caramelized, about 5 minutes.
  • In another skillet, cook the chicken sausage according to package directions until thoroughly heated.
  • Serve the cooked quinoa topped with the sautéed bananas and pecans. Sprinkle with cinnamon.
  • Arrange the cooked chicken sausage on the side.
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    How to meal prep

  • Quinoa: Cook a batch of quinoa at the start of the week and store it in an airtight container in the refrigerator for easy assembly in the mornings.
  • Bananas and Pecans: You can slice bananas and measure out pecans the night before. Store the bananas in an airtight container in the fridge to maintain freshness.
  • Chicken Sausage: Pre-cook chicken sausages and store them in the refrigerator. Simply reheat a link in the morning to save time.
  • Fitmate facts

  • Enhance Flavor Without Calories: Add spices like cinnamon or nutmeg to the bananas while sautéing to enhance the flavor without adding extra calories.
  • Add Greens: For a fiber boost to keep you fuller, add a handful of fresh spinach to the skillet just before the bananas are done.
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