This is amazing light salad will keep you feeling full and satisfied. The oils in the dressing are mixed in specific proportion in order to reach balanced OMEGA-3/OMEGA-6 ratio.

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COURSE: Lunch, Side Dish

CUISINE: Plant-based, Vegan, Raw, Gluten-Free

PREP TIME: 10 min


CALORIES for salad w/o dressing/per 1 serving: 325 calories (53g carbs, 8,6g protein, 12g fat)

CALORIES for dressing/per 1 tbsp: 48 calories (4,1g fat, 2g sugars)


Quinoa uncooked – 25 g

Figs fresh – 3 medium size

Tomato – 1 medium size (120 g)

Arugula – 1 cup

Walnuts – 1 handful

Capers – 1 tbsp


Flaxseed oil – 1 tbsp

Pumpkin oil – 3 tbsp

White balsamic – 2 tbsp

Soy sauce – 1,5 tbsp

Garlic – 1 clove, minced

Ginger juice – 1 tsp

Fresh orange juice – 4 tbsp

Salt and freshly ground rose pepper (Taste mixed dressing before to add salt, because soy sauce gives salty tastes already)


  1. Bring to boil quinoa and leave it in hot water while preparing the rest.
  2. Cut figs and tomatoes into medium size pieces. Wash arugula and place it drained in serving bowl. Put cut tomato and figs on the top of arugula.
  3. Drain quinoa and add it to the bowl.
  4. Garnish with the rest of ingredients.
  5. Prepare the dressing shown in the video.
  6. Drizzle 2 tbsp of dressing over the salad and mix it with all ingredients before eating.

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