Cook the quinoa according to the instructions on the packet.

Peel and dice the celery and carrots and sauté in a pan with oil for 10 minutes over a medium flame, season with salt, pepper and spices.

Wash parsley, shake dry and finely chop.

Mix yogurt with peanut butter and half of the parsley, season with salt, pepper and chili flakes.

Chop the peanuts.

Put the quinoa and spinach in two bowls.

Place the vegetables on top and drizzle with the sauce.

Sprinkle with the nuts, the remaining parsley and the pomegranate seeds.