There’s a hot new grain in town and to give it the spotlight it so deserves, I’ve dressed it up in the flavour equivalent of a little red dress. Here, I’ve combined all the typical flavours of a classic Mexican dish — think pico de gallo, guacamole, and lime crema — but with one big health con-scious twist: freekeh.

If you haven’t yet had the chance to give it a spin, freekeh is a nutty, chewy grain with more than twice the amount of fibre as quinoa and packs a mind-blowing three times the amount of fibre as brown rice — making it an ultra-healthy swap option that still manages to feel like a treat when tossed with all these fresh flavours.

In the wise words of 90s rap goddess Missy Elliot, Get your ‘freekeh’ on.

Cook Time: 45 minutes
Prep Time: 15 minutes
Serves: 2

Fiesta_bowl_freekah

Mexican Fiesta Bowl with Freekeh & Lime Crema

Ingredients:
1 cup, freekeh
1 clove garlic, minced
3 cups sodium-free chicken stock
1/2 tsp salt
1/2 cup corn
1 cup cooked chicken breast, sliced
1/2 cup sharp cheddar, grated
1 cup, black beans
2 Tbsp cilantro
Salt

Pico de Gallo:
1 cups cherry tomatoes, quartered
1/4 red onion, minced
2 Tbsp cilantro, chopped
Juice of 1 lime
Sea salt and fresh pepper to taste

Guacamole:
1 avocado
Juice of 1 lime
Sea salt and fresh pepper to taste

Lime Crema:
1/2 cup low-fat sour cream
Fresh squeezed lime juice
Lime zest
Sea salt

Directions:
1. In a medium saucepan, heat oil and sauté minced garlic. Add freekeh and salt, and stir until fragrant, about 1 minute. Add chicken stock, stir and let simmer until cooked, about 40-45 minutes.
2. In a medium saucepan add black beans, cilantro and salt, and simmer on low.
3. Meanwhile for the Pico de Gallo, combine tomatoes, onion, and cilantro, and stir to combine. Then add lime juice and season with sea salt and fresh pepper to taste. Set aside.
4. For the Guacamole, combine avocado with fresh lime juice and season with salt and pepper to taste. Cover tightly with plastic wrap until ready to use.
5. For the Lime Crema, combine sour cream, lime juice and lime zest, and season with salt & pepper. Set aside.
6. Assemble the Mexican fiesta bowls by spooning cooked freekeh into the bowl, and then add pico de gallo, guacamole, chicken, beans and corn. Top with lime crema and grated cheese and serve immediately.

Mexican_grilled_tortillas

Mexican Grilled Tortilla Wraps with Freekeh & Lime Crema

Ingredients:
1 cup, freekeh
1 clove garlic, minced
3 cups sodium-free chicken stock
1/2 tsp salt
1/2 cup corn
1/2 cup sharp cheddar, grated
6 tortillas, grilled

Pico de Gallo:
1 cups cherry tomatoes, quartered
1/4 red onion, minced
2 Tbsp cilantro, chopped
Juice of 1 lime
Sea salt and fresh pepper to taste

Guacamole:
1 avocado
Juice of 1 lime
Sea salt and fresh pepper to taste

Lime Crema:
1/2 cup low-fat sour cream
Fresh squeezed lime juice
Lime zest
Sea salt

Directions:
1. In a medium saucepan, heat oil and sauté minced garlic. Add freekeh and salt and stir until fragrant, about 1 minute. Add chicken stock, stir and let simmer until cooked, about 40-45 minutes.
2. In a medium saucepan add black beans, cilantro and, salt and simmer on low.
3. Meanwhile for the Pico de Gallo, combine tomatoes, onion, and cilantro, and stir to combine. Then add lime juice and season with sea salt and fresh pepper to taste. Set aside.
4. For the Guacamole, combine avocado with fresh lime juice and season with salt and pepper to taste. Cover tightly with plastic wrap until ready to use.
5. For the Lime Crema, combine sour cream, lime juice and lime zest, and season with salt & pepper. Set aside.
6. On a medium hot grill, heat corn tortillas until you see grill marks, about 30 seconds per side. Assemble the wraps by combining freekeh, add pico de gallo, guacamole, beans and corn. Top with lime crema and grated cheese and serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.