Makes 2 servings
Preheat oven to 350 degrees. In a bowl, mix strawberries with maple syrup and balsamic vinegar. Place strawberries on a baking sheet and roast for 30 minutes until the strawberries are soft, but not mushy.
In a pot, boil quinoa with water, salt, and black tea powder until fully cooked through. Add almond milk for a creamier, porridge-like consistency. At the end of the cooking process, turn off the heat and add the coconut cream to melt in the residual heat. Pour into two bowls and garnish with rose petals, mint or basil, and granola.