Whether you’re at your favorite trivia night or just looking to expand your culinary horizons, this list of foods that start with Q has been developed just for you.
No more racking your brain or page flipping! With this handy guide, you can dazzle even the most enthusiastic quizzers, satisfy your gastronomic curiosity, or ace that school assignment.
From offbeat recipes to classics you never knew existed, this is your secret weapon for culinary success. Our letter Q miracles will wow, surprise, and maybe even win a pub quiz.
Foods that start with Q!
Quahog is a huge hard-shelled clam found along the eastern coast of North America. The Algonquian name “quahog” is still used in coastal New England as it’s been used for hundreds of years.
This edible clam species have gray or brown shells. They’re collected for their flesh, which is utilized in cooking.
Clam stew, clam cakes, and stuffed clams use the firm, soft, and somewhat sweet flesh to its fullest potential.
Quahog shells can be polished and carved into jewellery and wampum beads in traditional Native American crafts. In several Native American communities, the quahog clam is a symbol of riches and cash.
Quadretti is a square-shaped, tiny type of pasta. It’s like farfalle (bowtie) or penne, but smaller and more compact.
Quadretti pasta is used in soups, stews, and pasta salads because its tiny size blends nicely with other components and absorbs flavors. It enhances the overall flavor and texture of many dishes.
It’s the perfect food to serve with minestrone!
Quail is a Phasianidae bird of modest size. The population areas are wide and range from North Africa to Japan.
The somewhat gamey flavor and tender texture of quail meat make it a culinary highlight in many dishes. It can be braised, grilled, roasted, or pan-fried.
Many cultures also regard quail eggs as a delicacy. Salads, soups, and sandwiches all benefit from their unique taste and velvety texture thanks to their inclusion.
Quails’ tiny size and difficult flying patterns make them ideal game-hunting targets. Domesticated birds are kept in backyard aviaries or for commercial meat production.
Quark is a type of dairy product from Germany and Austria. Cow’s milk is used to make this smooth, creamy, unripened cheese.
Quark is smooth and spreadable with a moderate, slightly acidic taste. It’s a versatile component in sweet and savory dishes.
This soft cheese can replace cream cheese, cottage cheese, sour cream, and ricotta cheese in baking and cooking.
To accommodate diverse diets, it comes in full-fat, low-fat, and fat-free varieties. Some stores sell flavored quarks, such as vanilla, strawberry, or herbs.
A Quarter Pounder is a McDonald’s hamburger. This burger’s beef patty weighs 4 ounces (113 grams), a quarter of a pound.
The Quarter Pounder has a bigger patty than a conventional hamburger. It’s served on a sesame seed bun with cheese, onions, pickles, and ketchup. It can also have bacon or even jalapenos added.
Variations like the Quarter Pounder with Cheese, Bacon Quarter Pounder, and specialized Quarter Pounders (such as the Quarter Pounder BLT) are available at McDonald’s restaurants.
Quattro Formaggi pizza
Quattro Formaggi pizza, often known as Four Cheese pizza, has four cheeses on top. In Italian, “quattro formaggi” literally means “four cheeses”.
Quattro Formaggi pizza usually uses mozzarella, Gorgonzola, Fontina, and Parmesan. Provolone, ricotta, and blue cheese can also be added.
This pizza provides a decadent taste and creamy, gooey feel resulting from the combination of cheeses. Garlic, herbs, and olive oil can be added to enhance the flavor.
The delicious cheese combination of Quattro Formaggi pizza has made it renowned worldwide in pizzerias and Italian eateries. It’s cooked in a high oven until the crust is crispy and the cheeses are melted and gently browned.
If you need some junk food that starts with Q, think Quavers!
Quavers are a popular British snack food. They’re light, crispy potato-based, cheese-flavored crisps (or chips, in other countries). Walkers is the most popular brand of Quavers.
Quavers have a curved shape and “melt” on the tongue. They taste savory and cheesy due to potato starch and cheese flavorings.
Quavers are usually sold in little individual packets or bigger sharing packages as a snack.
These treats’ unusual texture and flavor appeal to kids and adults. They’re widely accessible in the United Kingdom’s supermarkets and convenience stores.
Quenelle is a culinary phrase for food preparation and presentation. Its form and texture are linked with French cuisine.
A quenelle is a combination of finely crushed meat, fish, or vegetables with eggs, cream, breadcrumbs, herbs, and spices. A quenelle mold or two spoons form the ingredients into an oval or egg-like shape.
To keep their form and delicate texture, quenelles are poached or gently cooked in a liquid like broth or sauce. They can be eaten as a main course, with a sauce or garnish, or in soups, stews, or gratins.
“Quenelle” can also mean the French delicacy “quenelles de brochet”— pike fish quenelles in a creamy sauce.
To form and cook the mixture properly, the quenelle technique needs expertise and accuracy, resulting in an exquisite and polished appearance.
For more French cuisine inspiration, try these serving suggestions with crepes for dinner!
Quesadillas, a classic Mexican dish, are flour tortillas filled with cheese and other toppings, folded in half, and then fried until the cheese melts and the tortilla is golden and crispy (if you are trying to make tortillas but don’t have all the ingredients, try some of these masa harina replacements ).
“Quesadilla” comes from the word “queso,” Spanish for cheese.
Quesadillas are usually cooked in a skillet or on a griddle. The melted cheese and crispy tortilla make for an irresistible combination.
Sour cream, guacamole, salsa, onions, tomatoes, jalapenos, and bell peppers are all popular additions to a quesadilla.
This spinach tomato quesadilla has been one of my favorite so far. It is so yum and easy to prepare!
For more Mexican inspiration, check out our ideas for what to serve with enchilada casserole!
You already know that “queso” means “cheese” in Spanish. Popular Mexican cheese varieties are queso fresco, queso blanco, queso Oaxaca, and queso Cotija.
Queso can also refer to a melted cheese dip or dipping sauce popular in Mexican and Tex-Mex cuisine.
Queso can be made using Cheddar, Monterey Jack, or a mix of cheeses. To make it smooth and creamy, your preferred type of cheese is melted gently with milk or cream.
Quiche, a French savory pie, is famous worldwide. It’s usually created with a pastry crust filled with eggs, cream, cheese, and other things including vegetables, meat, fish, or herbs.
Quiche is a main dish or brunch or lunch item that can be served hot or cold. It can be easily adjusted to suit particular tastes and diets.
Bacon and cheese are the major components in quiche Lorraine, a popular version of the dish. But there are many other alternative recipes that can suit any taste.
Quiche is praised for its creamy, thick richness and flaky pastry shell. Since it can be made ahead and eaten at room temperature or warmed, it’s a popular dish for parties, potlucks, and make-ahead meals.
Quorn is a meat substitute product created from Fusarium venenatum protein. It’s a go-to option for plant-based eaters.
Nuggets, burgers, sausages, mince, and fillets are just some of the many forms Quorn products can take. They provide protein without animal products and are commonly substituted for meat in recipes.
Quorn products include mycoprotein, which is fermented by Fusarium venenatum. Mycoprotein is then textured and combined with other ingredients to make the products. It can contain eggs, milk, or flavorings.
Quorn’s popularity among vegetarians and meat lovers alike can be attributed to its versatility and the growing desire for plant-based meat replacements.
While most Quorn products are suitable for vegan diets, you should always read labels to ensure there are no hidden animal-derived ingredients or cross-contamination from shared manufacturing equipment.
Sweet food that starts with Q
Quatre-Quarts, or “pound cake” in English, is a classic French cake made of flour, butter, eggs, and sugar. Since “quatre-quarts” is French for “four-fourths” or “four quarters,” it suggests that the components are equally divided.
The dense, tender cake is flavored simply yet richly with butter. You whip up a silky mixture and bake it in a loaf or bundt pan until it’s golden and set.
You can add vanilla, citrus zest, or cinnamon to your Quatre-Quarts for some added taste. Whipped cream, fruit compote, chocolate or caramel sauce, or just powdered sugar are all suitable accompaniments.
Queen of Puddings
Queen of Puddings is a traditional British dessert. It consists of a custard-like base, jam, and meringue.
Queen of Puddings starts with breadcrumbs, sugar, butter, and milk gently boiled until thickened. The foundation is smeared with sweet jam, usually raspberry or strawberry.
The last touch is meringue, created by mixing egg whites and sugar until firm peaks form. After baking, the meringue is gently browned and the foundation is set.
Queen of Puddings is served warm or cold with whipped cream or custard sauce. It makes a great dessert or snack.
The ancient Mesoamerican god Quetzalcoatl inspired Quetzalcoatl cake. Quetzalcoatl represents wisdom, understanding, and nature in Aztec and Mayan mythology. This deity’s brilliant colors and symbolism inspired the dessert.
Quetzalcoatl cakes can be made in several ways by bakers and designers. All Quetzalcoatl cakes typically include:
Vibrant colors: the cake can be green, red, yellow, or blue, like the Quetzal bird, which is intimately linked with Quetzalcoatl.
Symbolic elements: the cake can be decorated with Mesoamerican-inspired feathers, serpents, jaguars, or elaborate patterns depicting the sun, moon, or nature.
Exotic flavors: chocolate, vanilla, cinnamon, chile, or tropical fruits like mango or pineapple can be included in the cake.
Quetzalcoatl cake is an idea that bakers can interpret imaginatively, not really a recipe. The creator’s cultural inspiration and personal style can be reflected in each cake design.
Quindim is a northern Brazilian dessert. Its main ingredients are egg yolks, sugar, and shredded coconut.
Egg yolks, sugar, and coconut produce a thick batter for quindim. Butter is sometimes added for richness.
The mixture is put into molds or a big baking dish. Caramelized sugar lines the molds before the batter is poured in.
The dish is cooked in a water bath until set, creating a smooth and creamy texture with a somewhat hard crust. Quindim is usually flipped onto a serving dish to generate golden syrup from the caramelized sugar.
Quindim’s vivid yellow hue comes from plenty of egg yolks. The caramelized sugar balances its coconutty and sweet taste.
This dessert is usually chilled and served for special events, festivities, and as traditional Brazilian food. It shows the country’s tropical dessert passion.
Vegetables that start with Q
Queen Anne’s lace
Queen Anne’s lace, often called wild carrot, is a member of the Apiaceae family. The lacy white flower clusters gave the plant its common name.
When cooked, Queen Anne’s lace is as beautiful as it’s tasty. Young roots from this plant have the same flavor as domesticated carrot varieties but are smaller and fibrous.
Queen Anne’s lace is similar to the poisonous Conium maculatum, which can be fatal if ingested. Therefore, care and correct identification are needed before ingesting wild plants.
Daucus carota is the Latin name for this plant.
Queensland arrowroot is native to the tropics and subtropics of the United States. Its rhizomes, which are high in starch, constitute the primary crop.
Like ginger roots, the rhizomes of the Queensland arrowroot are thick and tuberous. You can eat them raw or boil them because of their starchiness. They take on a sweet, paste-like texture when cooked.
Soups and sauces benefit greatly from the addition of Queensland arrowroot as a thickener. The starch can also be used as a baking ingredient after being dried and processed into a powder.
Canna edulis is the scientific name for this plant.
Quelites are wild edible greens from Mexico. The term “quelite” comes from the Nahuatl language and means edible leaves.
The leaves are delicate arrowheads that range in hue from bright green to purple.
In addition to containing beneficial nutrients like vitamins A, C, and K and minerals like calcium and iron, quelites are also delicious.
A hint of earthiness complements their spinach-like flavor. You can eat them raw in salads, sauté them, or cook them.
The Latin name for this plant is Chenopodium berlandieri.
The quillquina, or Porophyllum ruderale, is a plant native to South and Central America.
The quillquina leaves have a taste profile similar to cilantro, arugula, and lemon. Strong, sharp, or peppery are words frequently used to describe the taste.
Numerous South American locales, such as Oaxaca and Veracruz, rely heavily on these greens as part of their main diets.
You can sprinkle some quillquina leaves on top of your tacos, stew, salsa, or salad. Their flavor is somewhat sour and refreshing, making it ideal for a wide variety of dishes.
The plant is nutritious due to its high content of vitamins A and C as well as calcium and iron.
The grain-like seed quinoa (pronounced KEEN-wah) is versatile and healthy. The Andes are home to this Chenopodium plant. The Incas relied heavily on quinoa for hundreds of years.
Due to its high nutritional values, quinoa has earned the title of “superfood.” It’s a complete protein, as it includes all nine essential amino acids.
When quinoa is cooked, it takes on a mild crunch and nutty taste. It works wonderfully as a side dish, in salads, in soups, and in casseroles.
Quinoa is safe for those with celiac disease or gluten sensitivities. So it’s another trait that attributes to its recent rise in popularity.
Even though quinoa isn’t a vegetable, its leaves can be prepared and consumed much like spinach or other leafy greens. That’s why it’s in this category.
If you need more useful info, check out my article on substitutes for quinoa that you can use in your favorite recipes.
Fruits that start with Q
Santalum acuminatum is the scientific name for Quandong, also known as the desert peach or local peach.
The Quandong tree is a small shrub or tree that is mostly endemic to dry and semiarid regions of Australia. It reaches a height of 2 meters (6-16 ft).
When ripe, the skin of a Quandong fruit — about the size of a cherry — turns a vivid crimson or yellow. It’s used in a wide variety of sweet and savory recipes, including sauces, beverages, and condiments.
Dried forms of the fruit are also commonly used in traditional Aboriginal cuisine.
The antioxidants, minerals, and vitamin C in Quandong make it a wonderful food choice. It’s also known to help reduce inflammation, improve digestion, and boost immunity.
Quararibea cordata, in scientific words, is yet another fruit beginning with Q. It’s also known as chupa chupa or South American sapote.
The Caribbean, Central America, and northern South America are the only places on Earth where this tropical fruit tree grows naturally.
The fruits of the Quararibea cordata tree are small and heart-shaped. The ripe fruits have green, yellow, or red skins that are very thin and velvety. It has a big seed enclosed in its luscious body.
The sweet and tangy flavor of Quararibea cordata fruit is reminiscent of cherry, pineapple, and mango. You can eat it fresh, or use it to make baked products, sweets, and drinks.
Its bark and leaves are used for traditional medicinal purposes. They may help with digestive issues, sore throats, and coughs and colds.
Queen Anne cherry
The Queen Anne cherry, often called the Royal Anne cherry or the Napoleon cherry, is a variety of cherry named after Queen Anne of Great Britain. Its scientific name is Prunus avium ‘Royal Ann’.
Queen Anne cherry fruit are large and firm, with skin that is yellow to light red and sometimes has a pink flush. Its golden flesh is tender and flavorful.
The flavor of this cherry variety is one of a kind, with just the right amount of sweetness and tartness. Cherry pie, tarts, preserves, and other sweets frequently include this fruit as an ingredient.
These cherries are also used to make delicious liquor and flavored syrup.
Queen Tahiti pineapple
This pineapple (Ananas comosus) cultivar known as Queen Tahiti is more spherical than other types of pineapple and has golden yellow skin with red or pink overtones.
The golden flesh is exceptionally tender, sweet, and delicious. It has a zesty, pleasant scent and flavor.
The name comes from Tahiti, although this type of fruit can also be found in the Caribbean and other tropical and subtropical regions.
Queen’s Forelle pear
Gueen’s Forelle pear is a fascinating Q fruit because of its unusual appearance.
This type of pear ranges in size from small to medium and has a distinctive red hue. Many red or maroon freckles or spots dot its smooth, yellow-green skin. The German word for “trout,” “Forelle,” inspired the pear’s name.
Underneath the speckled skin of a Forelle pear is a crisp, juicy, and sweet core. The flavor is light and zesty, while the texture is buttery and smooth. It is a wonderful dessert pear because of its sweet and sour taste.
Forelle pears can be consumed either raw or in a prepared dish. They’re lovely when poached in syrup or sliced and served in salads, pastries, and pies.
The unique aesthetic of these pears makes them a popular choice for use in fruit arrangements and displays.
The Queen’s Forelle pear is a Pyrus communis cultivar.
Queensland nut is more commonly known as the macadamia nut. Rainforests in Queensland and New South Wales are home to the macadamia tree (Macadamia integrifolia).
The Queensland nut’s white, juicy kernel is encased in a stiff, smooth shell. The high oil concentration gives the kernel a buttery, nutty flavor.
This nut can be eaten raw or roasted before being used in sweet or savory dishes.
Macadamia nuts provide good fats, namely monounsaturated fats that are good for your heart. They also include minerals like potassium and magnesium.
This Australian superfood has gained international acclaim for its deliciousness and health benefits.
If you’re craving this tasty nut but can’t find any, click here for macadamia nut alternatives!
The quenepa (Melicoccus bijugatus) is a tropical fruit native to the Caribbean, Central America, and South America. It is also known as the Spanish lime or genip.
The quenepa fruit is petite and round, like a plum or cherry. It looks like a grape or lychee on the outside and has a clear, gelatinous inside. It has a pleasant lemony sweetness and tang.
You can eat a quenepa by splitting up the peel with your teeth and then sucking the flesh off the seed or pit with your teeth. These fresh fruits are a common vending machine fare in several Latin American and Caribbean nations.
A and C vitamins, calcium, phosphorus, and fiber can all be found in sufficient amounts in quenepa. Additionally, it may provide anti-inflammatory and antioxidant properties.
Apples from the Florina area of northern Greece are also known as Querina apples. The place of their first cultivation provides their namesake.
Desserts made with Florina or Querina apples are certain to be delicious.
Medium to big, conical-shaped apples with a tart and sweet flavor can be eaten fresh off the tree or deep-fried. Red and greenish-yellow stripes run across their skin.
Malus domestica Florina is the scientific name for this apple cultivar.
The Quinault strawberry (Fragaria x ananassa) is a hybrid that produces very large, tasty strawberries. It was first discovered in the Quinault Valley of Washington State.
Quinault strawberries are prized for their huge size, brilliant red color, and delicious texture. They also produce a large yield and are resistant to disease.
These strawberries are versatile and utilized in many different recipes. Raw or cooked, they are wonderful on their own or in a variety of baked goods, spreads, jams, pies, fruit salads, and garnishes.
Known scientifically as Cydonia oblonga, the quince is a member of the rose family. Its birthplaces were in the regions that are now Iran, Turkey, and the Caucasus, and it quickly expanded over the remainder of Southwest Asia.
The fruit, which is both huge and knobby, has a hue that falls between yellow and green. It looks and feels like a pear in every way.
Due to their intense bitterness, uncooked forms of most species are not suitable for human consumption. Cooking actually mellows and sweetens the flavor.
Pies, tarts, and compotes benefit from quince’s flowery taste, which is complemented by undertones of apple, pear, and citrus.
Many people like this fruit for more than just its wonderful taste. Quince is a great way to get your daily dose of vitamin C, along with some potassium and copper.
30+ Foods That Start With Q (a handy mobile list)
- Quarter Pounder
- Quattro Formaggi pizza
Sweet food that starts with Q
- Queen of Puddings
- Quetzalcoatl cake
Vegetables that start with Q
- Queensland arrowroot
- Queen Anne’s lace
- Quararibea cordata
Fruits that start with Q
- Queen Anne cherry
- Queen Tahiti pineapple
- Queen Forelle pear
- Queensland nut
- Querina apple
- Quinault strawberry
I hope Q food has left you with an appetite! Which do you think are the best foods to add to your plate? Let me know in the comments section.
Don’t miss my separate articles about fruits and vegetables that start with Q.
If you need more veggie-centric treats, check out my piece on Q vegetables, where I explore the way these earthy marvels can change your meals.
Also, check out a delicious post on exotic Q-fruits that will awaken your taste buds. Name a fruit that starts with the letter Q and dig into the fascinating facts behind it.