Ingredients

• 1 package Daiya Grilling Cheeze, sliced into 6, ½ inch rectangles
• 4 slices pineapple
• 4 gluten-free burger buns, toasted and buttered with vegan butter
• 4 green leaf lettuce leaves
• 4-8 quinoa onion rings
• vegetable spray
• BBQ Sauce
• 1 can mini roma tomatoes, 398 mL
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 7 medjool dates, pitted and chopped
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1-2 tbsp Ground Ancho Chili, (or desired amount for spice)
• 2 tbsp Coconut Vinegar, (can sub with apple cider vinegar)
• 2 tbsp Pomegranate Molasses
• Puffed Quinoa Onion Rings
• 2 Red Onions, small to medium sized, sliced into ½ inch rounds
• 1/2 cups + plus 2 tbsp. Gluten-Free Flour
• 1 cup Puffed Quinoa
• 1/2 cup Gluten-Free Breadcrumbs
• 2 tbsp Cornstarch
• 1 tsp baking powder
• 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup Gluten-Free Oat Milk
• Sunflower or Canola oil for frying