Rinse the lentils and grains and quinoa in a sieve under running water, drain, and put in the slow cooker. Add the stock, then whisk in the coriander, cumin, paprika, and turmeric. Add the cauliflower and chiles. Cover and cook on low for 8 hours.
Season with salt, if needed, then serve, ladling the chiles into the bowls of those who want more heat.