Preheat oven to 350°

Coat strawberries with olive oil and maple syrup. Transfer to a glass baking dish.

Bake for about 45 minutes. Stir twice while cooking.

Remove from heat.

Using a mesh strainer, rinse the quinoa under running water for a couple minutes.

Bring the quinoa and almond milk to a boil over medium heat.

Cover and reduce heat to medium/low.

Simmer for about 20 minutes or until the almond milk is absorbed.*

Remove from heat.

Place your desired amount of quinoa on the plate, top with roasted strawberries and some of the strawberry syrup, then drizzle with Mandarano Balsamic Glaze and crème fraîche.

Enjoy!