Moroccan Tempeh

1- pkg Tempeh- sliced (Alive and Healing Tempeh)

2 tsp sea salt

2 tbsp oil grapseed or other

1 onion chopped cone #2

2 garlic cloves chopped

2 carrots sliced on cone #4

2 stalk celery sliced

1 tbsp ginger minced

½ tsp paprika

¾ teaspoon ground cumin

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp turmeric

2 cups cooked quinoa

¼ cup sun dried tomatoes

1 cup roasted tomatoes

1 can chick peas drained

1 zucchini sliced

½ cup parsley

1 tbsp lemon juice

1. Preheat electric oil core skillet to 350, add oil.
2. Sprinkle the tempeh with salt and pepper. Put the tempeh in the pan and brown well.
3. Add the onion, celery & carrot and zucchini cook, stirring occasionally, for 3 minutes.
4. Stir in the tomatoes, paprika, cumin, cayenne, and ginger. Cook, stirring, for 1 minute.
5. Stir in remaining spices.
6. Cover and cook, until the vegetables are almost done, about 10 minutes.
7. Stir in cooked quinoa & parsley & chickpeas & sun dried tomatoes.

Serve