• 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 tsp cumin seeds
  • 2 tsp smoked sweet paprika
  • 1 tsp cinnamon
  • 350g squash, peeled and cut into small bite-size pieces
  • 1 small cauliflower, roughly chopped
  • 75g camargue red rice
  • 75g red quinoa
  • 75g buckwheat
  • 75g pearl barley
  • 700ml vegetable stock, made with half a stock cube
  • 360g young spinach
  • 1 pack fresh mint, roughly chopped
  • 200g low-fat Greek-style cheese, crumbled
  • 1 tbsp sriracha hot sauce, to serve


  1. 1

    Heat the oil in a frying pan over a medium heat. Fry the onion with the cumin seeds, smoked sweet paprika and cinnamon for 4-5 minutes, until starting to soften. 

  2. 2

    Put the squash, cauliflower and spiced onions in the base of the slow cooker and sprinkle over the red rice, red quinoa, buckwheat and pearl barley. Add the stock, cover and cook on low for 3 hours. 

  3. 3

    Wilt the spinach in the microwave and stir through the grains with the chopped mint. Season the grains with black pepper and divide between 6 bowls. Sprinkle with crumbled cheese and a squeeze of sriracha to serve. 

Nutritional Details

Each serving provides
  • Energy 1327kj 317kcal 16%
  • Fat 8.5g 12%
  • Saturates 3.5g 18%
  • Sugars 6.1g 7%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

41.6g carbohydrate 5.6g fibre 15.8g protein

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