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In a medium saucepot, bring water to a boil. Add the freekeh and reduce heat to a simmer. Simmer, uncovered, for 30 minutes or until water is evaporated. Remove the pot from the heat, cover, and let stand for five minutes. Stir the freekeh to fluff it up. Transfer it to a medium-sized serving bowl and let freekeh cool to room temperature.
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In a small bowl, whisk together the olive oil, lime juice, agave nectar, and ginger. Pour dressing over the freekeh and stir. Add the strawberries, pineapple, and mango and stir gently to combine.
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Serve at room temperature or chill if desired.