15 Foods That Start With Q

Which foods begin with the letter Q?

It’s always enjoyable to learn about new food items that you can use in the kitchen, but food items that begin with Q might not have made it onto your radars at this point.

Most people who search on the internet for this particular search term are looking to take a test or fill in an online crossword or get ready for a food-related trivia competition.

Whatever the reason you are looking to find out more about the foods that begin with Q This list of 15 foods will be a great place to begin.

1. Qeqorani

Qeqorani is a truly special small potato variety that is truly unique. They’re roughly oblong, similar to a standard potato, but they’re covered with deep-set eyes that form bumps and knobs that cover all of the tubers.

Another interesting aspect lies in the color. The skin is tan and has purple undertones. The flesh inside is cream-colored and completely marbled with purple.

The potatoes originate from Peru and are not often found in Latin America. They are a floury dry texture that makes them soft, and fluffy. The flavor is strong and earthy, with a little nuance to the flavor.

2. Quadretti Pasta

There’s a vast variety of pasta varieties around the globe. If you’re looking to make your own fresh homemade pasta and would like it to appear classy and attractive without requiring lots of work and energy, then quadratic could be the perfect starting point for you.

They are tiny squares of pasta approximately the same size as linguine noodles. Because they’re tiny, they’re often made of leftover pasta dough. They’re great additions to soups that are broth-based.

3. Quahog

Quahog is a clam with a hard shell indigenous to the East Coast in North as well as Central America.

There are a variety of sizes for hard clams, all of that have their own names such as counties, littlenecks, and topnecks. Quahogs are by far the largest of the species and are sometimes referred to as chowder or the clams. They are tough meat that makes them more appealing in chowder. However, they can also be transformed into clam cakes, or to add flavor to other dishes that contain smaller clams.

Clams are often infected by “red tide,” a toxin that can be fatal for humans, which is why it’s crucial to be extremely cautious when digging to find your own clams.

4. Quail

Quail is a very popular game bird, which is occasionally domesticated as poultry birds. Their flesh is moist and similar to ducks with dark meat and a more robust flavor as compared to chicken. The birds are small and are so fragile that their bones can be eaten.

Certain quail consume the diet of hemlock. It can be harmful to humans, therefore it’s better to consume the meat of quail if you know the source of it and what it was fed.

It is interesting to note that only certain species are recognized as Kosher and, therefore, when you are following Orthodox practices, the only kind of quail that ought to ever be on your menu would be Coturnix, a common European breed.

5. Quail Eggs

Quail eggs taste similar to chicken eggs, however, they’re small in comparison. Around 1/3 their size, they’re adorable eggs that have light brown shells that are covered with deep brown speckles. They also have vibrant yellow yolks, much like free-range chickens.

Quail eggs are growing in popularity because, although they’re not huge, they’re an incredibly powerful source of nutrients. One egg has around 14 calories, zero carbs, and one gram of fat and protein. It also contains many important minerals and vitamins including Vitamin B-12 as well as Iron.

Quail eggs are being studied for antibodies unique to be used to treat Salmonella Food poisoning.

6. Quandong

The Quandong can be described as a bush Australian fruit that is about as big and a size comparable to huge cherries and have a similar bright red hue. They are sweet and have a spicy taste which makes Quandong tarts the top snack during the festive season.

The Quandong tree is drought-resistant which makes them ideal for growing in Australia and the fruit is a big part of the tree. Fortunately, very only a small amount of fruit is wasted because it can be in raw form dried, stewed, or cooked. It is also utilized for medicinal reasons.

Fruit seeds could be extracted from the essential oil or created into a paste that is believed to be beneficial for sore gums or toothaches.

7. Quark (Dairy)

Quark is a dairy product that is made from fresh dairy. It is like cottage cheese or other curd cheese varieties.

It is then soured then curdled and warmed. When it’s at the right consistency, it’s squeezed and may contain a tiny amount of Rennet added to thicken the cheese.

It is served in white and fresh, typically without salt. The texture is a chewy and meaty texture similar to cottage cheese and has an incredibly fresh and light taste. It’s commonly used in the making of cheesecake, as well as other desserts.

8. Quassia

Quassia is a kind of plant, often referred to as bitter-ash. It is used principally for its medicinal benefits and to enhance the flavor of food.

It is employed to treat worms, stimulate appetite, and alleviate many digestive issues. It is bitter in flavor that is widely used for food processing to add flavor to soft drinks, tonics, and other drinks that contain gin. It can also be used to replace hops in beer brewing, and give a rich flavor to baked products.

It’s a laxative but it is a laxative and should be used with caution.

9. Queso

If you’re a big fan of Mexican cuisine queso will likely be among your top food items. Queso’s literal meaning is cheese, but when it is used as a verb without any other qualifier the term is usually used to refer to a hot, melting cheese dip.

Queso is often eaten with tortilla chips for a dip or spread over chili in the famous dish, chile con Queso.

It is also possible to find queso fresco, which refers to Spanish means fresh cheese. It’s a firm, soft white fresh cheese that has an enticing flavor that is salty and tangy. Queso Blanco is another popular variety that is a Mexican cheese, however, it’s made from vinegar or lemon juice to neutralize the cheese.

10. Queen Apple

Queen apples are a juicy and crisp variety that hails from New Zealand. They are sweet but not excessively sweet. The taste is accentuated by the subtle flavor of pear and banana. They’re an amalgamation of Gala apples and Splendor apples.

While they’re grown largely within New Zealand, they’re particularly sought-after within Asia. The Asian market, is likely due to the proximity of exports.

Queen apples are excellent for juice and making desserts. They’re delicious fresh off the tree.

11. Queen Forelle Pear

Queen Forelle pears, also named forelles, can be among the tiniest variety of pears you could discover. They are shaped like a bell with a shorter neck and a round, small base. The bright yellow skin is covered with red spots and the flesh is crisp and delicious.

Due to the size they are and their small size, they’re not the ideal pear to cook with, but they’re delicious and have a texture that makes them a great accompaniment to salads or to snack on.

12. Queen Tahiti Pineapple

Queen Tahiti pineapples appear and taste just like other varieties of pineapple, but this particular variety grows extensively across Tahiti and its twin island Moorea and Moorea they are among the most fertile plants.

Queen Tahiti pineapples are characterized by a strong fruity scent and sweet, juicy flesh, making them popular for making juice. The juice can also be used in the production of wine. Naturally, pineapples can be consumed raw or cooked.

13. Quince

Quince is an extremely special fruit that grows in Turkey and Southeast Asia.

The fruits are bright yellow with lustrous skin that is sometimes covered with fuzz. They have extremely different shapes. Sometimes, they appear similar to a lime, at other times, they are like bell pepper or a pear.

Quince is a strange and spongy texture that’s quite hard. When it’s uncooked, it’s so strong that it’s considered to be unpalatable.

If quince is stewed in sugar, it emits an aroma that is similar to apple, vanilla, and citrus fruits. If cooked this way, it can be a fantastic filling for tarts or pies or a sweet syrup, or an extremely versatile sweet paste.

14. Quinine

Quinine isn’t a food item however it is utilized as an ingredient to flavor bitter drinks. It is widely used in tonic water that is then used for a variety of reasons. If gin or any other bitter, citrus-flavored drinks are your preferred drink for social gatherings of choice, then you’ve likely experienced quinine.

Some chefs mix tonic water to seafood batters and desserts that have liquor.

The substance is made by removing the bark from the chinchona. It was traditionally and is utilized for medicinal purposes to fight malaria.

15. Quinoa

Quinoa is typically cooked and consumed as grains but is actually an actual seed. It’s become extremely popular in recent years due to its being naturally gluten-free and rich in protein. It’s a great source of all the amino acids that are essential, making it a desirable healthy option for vegans and vegetarians.

Quinoa is a grain with a sweet nutty taste and soft texture that holds some crunch. Based on the method of cooking it can be a bit fluffy or chewy or even smooth. If you make it right it could even have all of the three!
Quinoa tastes equally good served hot, just like barley or rice, or chilled and transformed into a salad or filling to make wraps. Another option is using Quinoa in a healthy lettuce wrap.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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