While big-hearty homemade meals are fun, it is not always possible to make them for your guests for dinner. The alternate option - Takeout, also may seem not that appealing to you, So what do you do in this situation? Let's find out!

Today, we have three quirky quick dinner recipes that can be made in under 15 minutes! Let's get started-

Quinoa Pulao

Ingredients-

• 2 cups quinoa (raw)
• 2.5 cup water or use vegetable stock
• 1 cup carrots finely chopped
• ½ cup green beans chopped
• ½ cup onions chopped
• 2 tablespoon oil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon ginger chopped
• 1 teaspoon black pepper powder adjust according to your preference
• Salt to taste

Method-

1. Chop the veggies and keep them aside.
2. Wash the quinoa at least 2 to 3 times, drain the water completely, and keep it aside.
3. Start the Instant pot in sauté mode.
4. Once it is hot, add oil, bay leaf, and chopped ginger.
5. Now add onions and let them fry for a minute. 
6. To these onions, now add the chopped veggies. Fry the veggies for a couple of minutes and add washed quinoa.
7. Mix it once, add pepper powder, and dried oregano and fry it for a couple of minutes.
8. Switch off the Instant pot and add water to the inner pot. You can check the salt at this stage and adjust it if needed.
9. Close the instant pot with its lid and cook it on manual or pressure cooker mode for 2 minutes on high pressure.
10. Once the Instant pot beeps, switch it off and wait for the pressure to release naturally. Open the lid now and fluff it up.

And easy quinoa pilaf is ready to serve!

Potato Curry

Ingredients-

• 750g potatoes, cut into half
• 1/2 cup (125ml) ghee
• 1/2 cup (125ml) sunflower oil
• 3 garlic cloves, sliced
• 3 long green chillies, seeds removed, thinly sliced
• 12 curry leaves, plus extra to serve
• 2 tbs curry powder
• 400ml coconut water
• 1/2 cup (125ml) coconut cream
• Thinly sliced red onion rings and shredded spring onions, to serve
• 1/4 tsp chilli powder
• 11/2 tbs sunflower oil

Method-

1. Place the potato in a saucepan and cover with cold salted water. Place over medium-high heat and bring to the boil. Cook for 10 minutes or until tender, then drain and refresh in iced water. Set aside.
2. Meanwhile, for sambol, combine starfruit and 2 tsp salt in a bowl. Set aside at room temperature for 1 hour to draw out excess liquid. Rinse and drain. Combine in a bowl with ginger, garlic and chilli. Heat oil in a frypan over medium heat. Add starfruit and 1 tbs water and cook for 15 minutes or until caramelised. Remove and set aside.
3. Heat 1/3 cup (80ml) ghee and 1/3 cup (80ml) oil in a wok over high heat. In batches, fry the potatoes, stirring, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
4. Repeat with remaining potatoes. Discard oil and wipe pan clean. Return pan to medium heat with remaining 2 tbs each ghee and oil. Cook eschalot and garlic for 5 minutes or until golden. Reduce heat to low, then add chilli and curry leaves.
5. Cook for 1 minute or until leaves are crispy (reserve some leaves to serve). Add the curry powder and cook, stirring, for 3 minutes or until fragrant. Add coconut water, bring to a simmer and cook for 3 minutes or until reduced by two-thirds.
6. Add coconut cream, bring to the boil, then simmer for 1-2 minutes until thickened.
7. Return potatoes to curry and stir to coat.
8. Top curry with onion rings, spring onion and curry leaves. Serve with sambol.

Now you are all set for quirky Dinner recipes!