Trim the fat from the outside of each beef cheek and cut each cheek into 2 or 3 even-sized pieces.
Place beef cheeks in the insert of the slow cooker along with all the ingredients except mushrooms, stock and reserved spring onions. Toss to combine, cover and refrigerate overnight.
In the morning, add the mushrooms and stock along with 60ml of water. Cook on low for 8 hours or high for 4 hours. Before you serve, garnish with reserved spring onions and toasted sesame seeds. Serve with white quinoa and steamed greens.
Tip 1: You can use microwave pouches of quinoa. If making from scratch then thoroughly rinse 250g of quinoa. Add 1 cup of quinoa to a sauce pot with 500ml of water. Bring to a gentle simmer and cook uncovered until most of the water has absorbed (10-20 minutes). Take off the heat, cover with a lid and let sit for 10 minutes before fluffing with a fork.
Tip 2: Serve with your favourite steamed green vegetables.