Sometimes, your comforts are few and far between while away at college. Spring Break reminded us how ready we are for summer and how homesick we are getting. For those of us who need that little pick-me-up at home, try this delicious recipe that’s easy to make. It’s also amazing as leftovers, because as the flavors sit they develop even more to create a really layered and hearty dish sans meat.

Marisa Ratchford / Daily Nexus

1 1/2 cups cooked tri-color quinoa
1 tbsp olive oil
1 large yellow onion (finely chopped)
4 cloves of garlic
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can vegetable broth
1 (7 oz) can of diced green chilies
2 ½ tbsp of chili powder
2 tsp ground cumin
1 tsp cinnamon
½ tsp of granulated sugar
½ tsp ground coriander
¼ tsp of red pepper flakes (more or less to taste)
Salt and pepper to taste
2 cans of kidney beans, drained
1 can of black beans, drained
1 ½ cups of frozen corn
¼ chopped cilantro
½ lime, juiced

Serving toppings (optional):
Shredded cheese
Sour cream
Diced avocado
Tortilla chips

In a large sauce pan or cooking pot, heat the olive oil and sauté the onion and garlic for about 2-4 minutes or until the onion is translucent. Then add in the quinoa, tomatoes (diced and sauce), broth, chilies and spices. Bring the ingredients to a rapid boil and cook for 30 minutes. Then add the beans, corn, cilantro and lime until heated through. Serve warm with toppings and enjoy!