70 Foods that Start With Q » Selina Wamucii

The queen of spades of the food world! Q is a letter for queen and as you will find out here, there is Queen Anne’s lace, Queen’s fish and even the strangely-named Queen of Dracaenas.

Quick Decision ale and Quaker beans are other diverse foods you will come along in this interesting gourmet’s voyage around the world.

Start with a summary of the Q foods:

Fruits: Quandong, Quararibea Cordata, Queen Anne Cherry, Queen Apple, Queen Palm Fruit, Queen Tahiti Pineapples, Quenepa Fruit, Querina Apples, Quickthorn, Quinault Strawberry, Quinces.

Vegetables: Queen Anne’s Lace, Queensland Arrowroot, Quisp Quips

Grains: Quinoa, Quaker Oats.

Legumes: Quaker Beans

Meat: Quail.

Seafood: Quahog, Queens Fish.

Dairy: Quadrettini, Quark, Quail Eggs, Queso Blanco, Queso Cotija, Queso Flameado, Queso Fresco, Queso Oaxaca.

Nuts and Seeds: Queensland Nuts.

Oils and Fats: Qizha.

Sweets and Desserts: Q Desserts, Qottab, Quarter-Pounder Burger, Quatre Quarts, Quavers, Queen of Puddings, Queens Cake, Quenelle, Queijadinhas, Quesito, Quetschentaart, Quiche, Quiche Lorraine, Quick Bread, Quills Pasta, Quindim, Qurabiya.

Beverages: Quaalude, Quaker Cocktail, Quagmyre, Quarterdeck, Queen Mother, Queen Soda, Quicksand, Quick Decision, Quick Thrill, Quinine Water.

Herbs and Spices: Qualat Daqqa, Quassia, Quatre Epices, Queen Coral Bead, Queen of Dracaenas, Quezonia, Quorn.

Prepared/Cooked: Qeema, Quang Noodles, Quechua Food, Quesadilla, Quinoa Salad.

Fruits

From Quandong to quinces, here is a list of fruits that start with Q that come from diverse parts of the globe and have as rich a history and uses as their impressive names suggest.

1. Quandong

One of the trail-blazing wild fruits of Australian deserts, quandong or desert quandong in full, is the fruit of a parasitic shrub related to sandalwood. The fruit, which some people call the native peach, is round, succulent and red-to-purple in color. It has been an edible staple in the country for 50,000 years.

The quandong tastes somehow sour with some traces of saltiness. You might want to liken the taste to that of beans or even lentils.

2. Quararibea Cordata

Quararibea cordata, also known as the south American sapote and chupa-chupa, is a large berry from the tree of the same name that grows naturally in the Amazon basin. It is a bright-colored round fruit tinged a yellowish-orange. The berry is usually succulent, and its soft pulp consists 2 to five seeds. It tastes quite sweet and oozes with juicy spurts when you are eating it.

3. Queen Anne Cherry

Originally known as Napoleon, the Royal Anne cherry or Queen Anne cherry is a light-colored yellowish cherry that grows in most parts of the US. It got its name in the early 1850s when a trio of brothers propagated the fruit trees in Oregon and gave them this name of royalty.

A Queen Anne cherry tastes a bit sweet but rather on the tart side. You might want to relate the aroma to that of a sweet cherry such as the Rainier variety but not quite.

More information: sweet cherries nutritional summary.

4. Queen Apple

A fruit of two worlds, Queen apples are a hybrid cultivar of the modern apples named Malus domestica. They are hybrids of Gala and Splendor cultivars. Their original home is New Zealand where they were first crossed and simply named Queen apples.

The red, glossy, cream-speckled, crunchy apples are somewhat sweet as far as you can call a flavor blend of pears and bananas sweet! You will find the waft of the apple as you eat it fragrant and light on the olfactory sense.

More: Gala apples history and nutrition.

5. Queen Palm Fruit

For a long time known simply by its scientific name, Cocos plumosa, the Queen palm fruit is the berry of the cocos palm that is native to South America. Though they are a sweet looking, bright-yellow bunch of succulent berries on the tree, queen palm fruits are however inedible. They fall to the ground and farm owners collect them to do away with pests that infest them soon after their grounding. Despite this, their pulp is processed to make a woody-tasting jam. The fruit paste is believed to have substantial levels of vitamin C while seeds are lush with natural oils.

6. Queen Tahiti Pineapples

A fruit that lives up to its royal name, the Queen Tahiti pineapple is a strongly fragrant type espousing long oblong bodies, crowned with vines of a serrated, waxy texture. The fruit’s body is tinted a golden yellow with some patches of green. Its rough rind, however, hides a juicy bright yellow inside.

The taste of Queen Tahiti pineapples is as sweet as they look. The fruit also wafts with a natural perfume that is fruity and pleasant on your olfactory senses.

More resources: nutrition in a pineapple (traditional).

7. Quenepa Fruit

Better known by the indigenous name, mamoncillo, quenepa is the fruit of the Melicoccus bijugatus tree in the soapberry family. It is grown across the tropical west, particularly the Americas. It is a tiny, perfectly round stone fruit with edible sweet flesh. It is also known as Spanish lime for its thick lemon skin and juicy orange pulp. Economically, this fruit is used to brew soft beverages and alcoholic drinks.

8. Querina Apples

Querina apples are products of three worlds: a cultivar from France of the domesticated apple, it boasts traits of three popular varieties, including Golden Delicious, Rome and Jonathan apples.

Florina, as it is officially called, is mostly American in composition though developed in France. It has a mainly scarlet tinge with some bright streaks over a yellowish skin base. It is large, sweet-tasting, crisp-textured, fragrant and juicy.

9. Quickthorn

Quickthorn or Hawthorn fruit is a lively-looking spring blooming shrub with round red berries and bright flowers that grows in North America and North Africa, among other places. You may have heard it called by the royal-sounding name, Mayflower, like the ship that carried the first settlers to the US from England.

Quickthorn is landed with nutrients and thus the health craze often associated with it. In fact, it is nick-named ‘heart-berry’ due to its antioxidant and heart-friendly nature. Its health benefits include:

Antioxidant properties for fighting free radicals and preventing cell inflammation.
Aids in digestion due to loads of dietary fibers.
It is a mood tonic as it helps bring down anxiety.
It is included in heart failure medication.

Quinault Strawberry

The Quinault strawberry is a large-sized, firm fruit that bears deep scarlet berries. It is one of the more vibrant berry fruits in the US that you can expect fruits from the beginning of spring all through to late fall.

It is also a gardeners’ delight as it grows under many propagation methods: on raised gardens, containers or on soil. In cuisine, you can take advantage of its sweet taste to eat it fresh, make preserves or prepare desserts.

11. Quinces

A pear look-alike in shape, appearance and classification, a quince is a pome fruit with a delicious-looking golden-yellow tinge of skin. This fruit is rather hard, crunchy and tart-tasting. It has a substantial vitamin C content, of up to 18 percent of the daily value. You can expect an astringent texture from these berries on your lips.

Related: quinces nutritional summary.

Vegetables

Vegetables were the first foods that early humans subsisted on. On this list of vegetables that start with Q, you will find three interesting leafy greens and their role in culinary civilization.

12. Queen Anne’s Lace

Queen Anne’s lace or the European wild carrot refers to Daucus carota, an old-time wild carrot with an eponymous name that grows in temperate climates. Like its name suggests, this vegetable has a beautiful, shapely floral bloom that looks like white lace. It is often grown as an ornamental and alternatively called a bishop’s flower as a symbol of safety and sanctuary.

The edible parts of Queen Anne’s lace includes the seed heads on the flowers and roots. The seeds are put into tea to lend an aromatic taste to the brew. The plant is believed to be a cure of the gut and even as an antiseptic.

13. Queensland Arrowroot

Known by other names in the tropics, including the African arrowroot, Indian shot and purple arrowroot, Queensland arrowroot is a Cannaceae family tuber that came from the tropical Americas and the West Indies. Now grown anywhere from India to Sierra Leone and Mexico, this arrowroot grows from rhizomes in watery bogs. It has lush green leaves with bright red or purple flowers. It is grown for its starchy rhizome which serves as a popular energy food in many cultures.

14. Quisp Quips

Quisp quips is better known as a corn cereal product by a brand, but it also refers to a lettuce variety that looks like romaine lettuce. These leafy greens feature in salads and sandwiches as garnishing veggies. Their flavor is a bit on the bitter side but it is accentuated by mixing it with other ingredients.

Grains

Staple diets around the world are made up of those common yet rare kernels we call grains. On this list of Q grains, you will discover why two such starchy seeds are a part of human staple diets.

15. Quinoa

Quinoa is one of those garden foods that defy classification yet it is a daily part of cuisine. It is a pseudocereal, meaning it is not a true grain, for it is the seed of a weed related to amaranth. Its seeds are used in the same way as rice and are quite endowed with protein, at 8 grams as well as dietary fiber at 5 grams. This makes it healthier than corn, rice, wheat and other grains. If you would like to try it, you can avail it from Peru and the neighboring countries, though it also naturalized across Europe.

16. Quaker Oats

Quaker Oats are a branded whole grain food that you can buy from the supermarket. This breakfast food first came into the scene in 1901 courtesy of its eponymous company which PepsiCo., acquired in 2001. As you may have guessed., Quaker Oats as a name is borrowed from the Quakers, a historical religious group associated with integrity and honesty. Likewise, the food is wholesome grain with the same qualities as oatmeal and fresh oats that you can cook at home.

Legumes

A suggestive word, indeed, is Quaker beans. Learn more about this bean (actually a coffee) that starts with the letter Q.

17. Quaker Beans

Quaker beans or Quaker coffee beans are not actually legumes but coffee seeds that are gathered when immature. They bring out a roast that is not as dark brown as that of mature beans during the roasting process. Coffee made from these beans passes as specialty and may cost higher than your usual dark roast. There is no correlation between the Quakers, a religious group and these less sugary beans.

Meat

18. Quail

Quail is a Galliformes-order bird of medium size that thrives in Europe and migrates to North Africa and other tropical parts during the cold months of the Northern Hemisphere. It moves in large flocks that are called covey. A very secretive bird, you mostly hear its signature trio of chirps in the forest without seeing it.

All the same, you can catch and eat quail as a delicious game meat. Since 8000 B.C., people have reared and cooked quails for their soft, flavor-filled meat. Though on a more pronounced flavor note, the meat is like that of chicken, only wholesome and soft.

19. Quasi

Quasi refers to calf meat cut from the aitch bone or the joint of the loins right to the back of the leg. This veal cut is officially known as quasi or Cul de veau in the French language.

To enjoy the tender texture of this veal cut to the maximum, you need to cook it in the style of a casserole: that is, slowly under low heat in an oven. You can add some butter and a little water while turning it around every now and then.

Seafood

The main seafood of the world is fish, with a sprinkling of crustaceans, mollusks and seaweeds. Discover more on this list of seafood starting with Q!

20. Quahog

Quahog is the local name of the hard-shell clam or round clam with bivalve characteristics. This mollusc is notable for its compressed body that fits in a hinged shell of a dark or light gray tinge. It is a common find on Prince Edward Island (P.E.I.), on the eastern shores of Canada.

A quahog tastes a bit sweet with a briny aftertaste but generally exudes a mild, palatable flavor. To cook one, you need to:

Immerse the clams in a pot simmering with water and remove them only when the shells open, after an average of 5 minutes.
You can eat them straight from the water they steamed in by removing each tender flesh from the shell. You then dip the flesh in the boiled water and eat it with butter.

Related: nutrition in cooked clams.

21. Queens Fish

Queens fish or Seriphus politus is a fish that is related to drums as well as croakers. Its original habitat is the eastern Pacific though it can also be found in other seas. Its other names include skinny and Talang Queenfish.

In culinary terms, you will find Queens fish a bit oily but dry and compact in texture in its medium cut flakes. In taste it is a bit fishy in aroma.

Dairy

Cheese, cheese and more cheese is what you are about to sample in this delectable, milky journey through dairy foods that begin with the letter Q.

22. Quark

Quark, also known as quarg, is a dairy product obtained from curdled milk which is then strained. Before straining, the milk is first made sour by culturing it in lactic acid with bacteria until it curdles.

Though associated with Germany, quark is possibly the best simple cheese one can imagine and one that many world cultures actually make without giving it a name. You can eat the buttery-tasting white or cream-colored dairy product wholesome or with nuts and other ingredients.

23. Quail Eggs

Shaped like a hen’s but smaller and naturally decorated, quail eggs have a creamy tinge on the shells with a yellow yolk and white rind. If you are on a journey in the Land of the Rising Sun and happen to sit down to open your decorated bento lunch box, you will more or less find a sushi dish with quail eggs in it. Not just in Japan but across the world, quail eggs with their high iron, vitamin B6 and vitamin D content, are parts of the specialty diet.

Related: Egg prices in Australia

24. Queso Blanco

Queso blanco is a single term for diverse white cheeses from the Spanish-speaking world. Most Queso blancos such as white American cheese, come from whole milk but may feature different ingredients. They are nevertheless quite nutritious and offer these key nutritional percentages of the daily values:

69 percent calcium
40 percent protein
36 percent fat (though most is saturated)
29 percent cobalamin

25. Queso Cotija

A traditional treat bearing the name of Michoacan state’s township of Cotija in Western Mexico, Queso Cotija is a unique cheese of great bulk prepared by hand, thus its uniqueness. It has a white tinge and a firm consistency. You can encounter it in big cylinders, whereby you cut it a chunk at a time.

This product of cow’s milk tastes salty with a flavor of milk. The taste of Queso Cotija can also differ depending on its curing period: short aging brings a taste like that of the Greek feta, while the aged type has a Parmesan feel on the palate.

Queso Flameado

More of a dessert than a cheese but classified as one, a Queso flameado is, in Spanish-speaking nations, a melted cheese eaten hot mixed with flavored chorizo, a type of pork sausage. It is served hot after lighting it with a spirit or in other words, served flambé. You will encounter this savory dish mostly as an appetizer in food joints or at parties.

27. Queso Fresco

Queso fresco is an umbrella term for diverse white cheeses from the Spanish-speaking world. Most of these Queso blancos, as they are alternatively called, are white and from whole milk but of different ingredients. They are nevertheless quite nutritious and offer these key nutritional percentages of the daily values:

69 percent calcium
40 percent protein
36 percent fat (though most is saturated)
29 percent cobalamin

28. Queso Oaxaca

Queso oaxaca or quesillo in the Spanish, is low-fat cheese with Mexican origins. It is a quasi-hard type with a distinct white rind.

In terms of physical uniqueness, Queso oaxaca has fewer rivals: it is designed as a ball, sometimes with knotted shapes, made up of a stretchy curd of cheese. Its taste is a mild, buttery flavor with a little indication of saltiness.

Nuts and Seeds

Nuts are those common yet hard to find mineral-rich shelled kernels but rare as they may seem to find under the letter Q, we nevertheless found one major nutty candidate.

29. Queensland Nuts

Better known as macadamia, Queensland nuts are hard-shelled, rich-flavored produce of nut trees that were originally native to Australia. These edible nuts are extremely high in fat seconded by a small supply of protein. In each serving, a macadamia will provide 116 percent of the daily needs of fat and 16 percent of protein.

In cuisine, these crunchy fruits can be roasted or featured in fruit pies. Macadamia oil is a nutritious extract from these Queensland nuts and it can help regulate weight gain and boost gut function.

Oils and Fats

Where there are oils and fats, especially those starting with the alphabetically-challenging letter Q, there are condiments such as pastes, and on this list, you are about to learn more about such a spread.

30. Qizha

If you grind nigella seeds and make them into a paste, you will get qizha, a popular black-tinged spread from Palestine. You will often find it on display with elegantly adorned seed patterns doen in a circular manner. The paste exudes a sharp, sour flavor with some nuances of sweetness.

There is also a commercial qizha variant that is prepared from black cumin and sesame seed pastes.

More resources: Palestine margarine market insights.

Sweets and Desserts

From Qottab to qurabiya, get ready to sample this queued list of sweets, desserts and similar treats, all starting with Q.

31. Qottab

Qottab is the food name of a pastry or cake stuffed with almonds and raisins that is popular in Iran, especially in the Yazd municipality. Its origin goes back to an ancient Western Asian pastry known as sanbosag, whose culinary descendants also include sambusa from Ethiopia and samosa from south Asia.

Its other ingredients include cardamom, fine sugar and vegetable oil. Qottab is generally shaped like a crescent and flavored with either cardamom or cinnamon or both.

32. Quadrettini

Quadrettini is a branded pasta product made of cheese and dry eggs. It makes dishes such as quadrettini leeks as a cooked sauce. It also makes soupy meat dishes and even vegetable sauces. The most common type of cheese used includes Parmesan.

33. Quarter-Pounder Burger

A staple of McDonald’s food company, a Quarter-Pounder Burger is a bun and patty sandwich that has weighted ingredients of 4 ounces, equal to 1/4 pound before cooking, hence the name. Its date of launching was 1971. This hamburger is made up of these four major nutritional highlights:

28 percent protein of the daily requirements
21 percent cobalamin of the daily needs
13 percent iron of the daily recommended value
6 percent dietary fiber of the daily requirements

34. Quatre Quarts

A quatre quart or pound cake is cake from France representing equal pound measures of all four ingredients that constitute it. It includes cake flour, butter and eggs, sweetened with an equal amount of sugar. The cake is made into a loaf mold in most cooking settings.

You can have your quatre quarts glazed or sprinkled with fine sugar or even at other times, spread with an icing agent.

35. Quavers

Not to be confused by the term as it is used in the world of music, quavers are branded snacks by a UK company made of deep-fried potatoes. The snack came up first in 1968 and it is in fact derived from the small eighth note in music lingo known as a quaver. These flavored snacks have a crisp texture and a rich taste, which makes them perfect for various occasions.

36. Queen of Puddings

Emanating from Britain with sweetness, Queen of Puddings is a local dessert made of breaded egg mixture, which is baked, massaged with jam and given a finish with meringue. The meringue content is the traditional one based on eggs beaten in sweetened sugar. This Manchester pudding, as it is often called, commonly uses raspberry paste as the preferential jam.

37. Queen’s Cake

Queen’s cake or queen cake is that common sweet delicacy with a royal-looking serrated paper wrapping on the lower half that you like to buy at your local bakery. Their name is sometimes thought to refer to either Queen Mary who ruled England in the late 17th century or Queen Anne of the early 18th century. Though they look and taste the same as cupcakes, queen cakes are less decorated than their cousins and you serve them plain.

The easy ingredients of these cakes include plain/cake flour, lemon flavoring, milk, icing sugar and black currants or vanilla.

Related: nutrition in a chocolate cake.

38. Quenelle

A quenelle is a delicious mixture of fish or other meat that you sponge with a generous wad of cream and breadcrumbs, then given a glutinous texture with a light runny egg and shaped into an egg oval before heating. The eggs are usually poached. You can eat this savory scoop whole or with cream or in any other way you like to eat your dessert.

39. Q Desserts

Q Desserts are a family of branded desserts that are provided by a dining facility of a similar name from Quorn in Loughborough in the UK. The facility provides anything from waffles to milkshakes and crepes. There are also cookies made locally from wheat-based ingredients.

40. Queijadinhas

If you are into tarts or open pastries, then queijadinha, an open custard from Brazil will make your after-dinner party or even the dinner itself. The recipe for queijadinhas includes grated coconut with cheese, mixed with flavored condensed milk, egg yolks, butter and a sweetener. The sweet flavor of these pancake-shaped pastries is perhaps the secret for their being common sights in pastry shops and children’s occasions.

41. Quesito

If you love pastries with twisted forms, then you are in for a quesito after-dinner treat. This mainly Puerto Rican pastry is made from puff pastry dough mixed with cream cheese and adorned with corn syrup and egg wash. The latter term describes a method of cooking eggs by mixing its runny yolks or whites or even the whole egg with a small measure of water, cream or milk and then brushing it on a snack.

42. Quetschentaart

As the foreign word suggests, quetscentaart is a pizza-like tart that contains an open base or pastry filled with fruits and zwetschgen. This popular plums pie dish comes from Luxembourg. To make one, you require these three main steps:

Make dough from wheat flour mixed with butter and sugar.
Place this dough base on a special baking pan.
Put sliced plums in a circular, overlapping arrangement and then bake till crisp.

43. Quiche

Quiche refers to a common tart in France containing pastry stuffed with spiced custard, small amounts of cheese, meat and seafood. It can also have vegetables instead of seafood. Vegetables include spinach with or without meat sauce. The common quiche will usually have an egg custard that is enclosed in a crisp, pie crust in the form of a shell.

44. Quiche Lorraine

Quiche Lorraine refers to a variant of a popular tart in France containing pastry stuffed with spiced custard, small amounts of cheese, meat and seafood. It can also have vegetables instead of seafood.

The quiche Lorraine differs from typical quiche tarts in that it usually uses bacon or lardons for meat and tobasco sauce. You can enjoy this baked pastry at any temperature, even cold.

45. Quick Bread

Quick bread is simply a loaf raised with chemical agents such as baking powder instead of the traditional yeast. To make one, you require wheat flour, baking soda, egg, buttermilk and sugar.

The advantage of quick bread lies in the quick preparation method without the need for culturing yeast. Its disadvantage is that it may lack consistency if not baked fast enough to compensate for its low gluten structure.

46. Quills Pasta

Quills pasta are pasta tubes that are cut in the shape of quills and prepared from durum wheat semolina. Sometimes referred to as penne, a nib-shaped pasta, quills are short and hollow with slanted cuts at the ends.

If you like eating noodles with sauces, then you will find the wide width inside quills pasta ideal for absorbing soup from your stew. You can eat this delicacy with vegetable or meat soups, or even a simple tomato ketchup.

47. Quindim

If you love your egg yolks baked with sugar into a savory custard with a base of ground coconut, then you are in for a quick nutritious dessert in the Brazilian Quindim. It is a delight to feed your eyes right on for its glossy, crumbly yellow egg color. The coconut topping lends it a cup-like appearance. Most locals of Brazil eat quindim with tea or coffee.

Related: eggs price insights in Brazil.

48. Qurabiya

For a Middle-East resident, qurabiya, an almond nut cookie is a common sight in street food outlets. This shortbread cookie can also feature other ingredients instead of the ground almonds, eggs and sugar. This other filling can be pistachio nuts.

The crispy-textured qurabiya is taken with aromatic coffee or tea especially in the North African Arab cultures.

Beverages

For the beverage lover out there, it is quick decision time as we present you interesting

brews, creamy cocktails and tranquilizing drinks with possessive names like Quarterdeck and Quinine Water, from the comfort of your seat.

49. Quaalude

If by seeing this word here your heart skips a beat that it is back to the mainstream, the answer is that Quaalude, the branded hypnotic methaqualone of the 1970s is not yet back. It was a sedative that people could take safely to induce sleep and rest. Owing to reports that users could rely too much on it for their own good, the antidepressant was eventually suppressed.

50. Quaker Cocktail

To make a Quaker cocktail or Quaker’s cocktail, you need raspberry syrup, a measure of brandy, lemon juice and aged light rum. You mix each tot carefully in a wine glass, while favoring a greater measure of the brandy part. You then shake the content in ice and serve chilled.

51. Quagmyre

Quagmyre is a cocktail that is made to taste like coffee, with its kahlua flavoring. To make one, you require the following content: kahlua coffee, perrier soda water, milk with chocolate, club whisky and Irish cream. It has a caffeinated flavor with a bit of an airy whisky aftertaste on the palate.

52. Quarterdeck

Quarterdeck is not a part of a sailing ship but a cocktail made from aged rum (the kind that sailors like), cream sherry and lime juice. The 1-to-3 year-old light white rum is mixed with the two ingredients and then poured into ice-cold water. Quarterdeck is meant for that after-dinner setting when a drink with 22.51 percent ABV is required to relax the mind.

53. Queen Mother

The Queen Mother is a bubbling cocktail with a royal cast of ingredients including French red vermouth (dubbonet), bitter Italian apertiff (Aperol) and lemon twist.

As you can imagine, this is a fortified wine drink that has tonic qualities, partly derived from the ingredients and the bitterness. Its Aperol component is made from the bark of the same tree from which quinine is derived, hence its Malaria-fighting attribute. You will also encounter a spicy, fruity flavor on your tongue before you are done with Queen Mother.

54. Queen Soda

Bubbling in a beer glass with a creamy topping, Queen Soda is a cocktail builder or wholesome drink with just two ingredients: cream soda and butterscotch schnapps. It is suitable for those who like drinks that are halfway between light and alcoholic flavors.

Queen soda has a down-to-earth taste of candy mixed with a chilled liquid butterscotch. It is smooth on the throat and quite pleasing to bar frequenters in need of a lighter drink than their usual tot.

55. Quicksand

If you happen to be in a bar and see a sizzling orange fruity drink being brought to your table, most probably it is the popular Quicksand cocktail. It is shaken up in one glass with a half measure of lemon juice, a three-quarter measure of grapefruit juice, a half measure of Maraschino liqueur and 1.5 measures of gin. You can also add kit kat chocolate bar and a kahlua coffee liqueur pint. Quicksand is a handy cocktail to have, not to say a nutritious one.

56. Quick Decision

If you love a drink that is 1.6 standards stronger than your usual cocktail, then Quick Decision is the drink for you. Here is a ready recipe for this a bit tipsy-prone cocktail:

Pour coffee liqueur into a wine glass
Mix with whipping cream
Add some Irish cream
Infuse a few milliliters of dark rum
Shake with dark rum
Drink straight on the rocks

57. Quick Thrill

Quick Thrill is a cocktail made of at least three components including dark rum, cola and a cube of sugar. You can also concoct this drink hastily in a wine goblet by blending a three-ounce red wine pint with 1/3rd ounce of dark rum and three ounces of ice cola. You normally drink this cocktail chilled.

58. Quinine Water

In its original form quinine water was meant to prevent malaria but nowadays, it is more of a carbonated soft beverage that many take for the kick of the bitter flavor. You may also find this drink in a sweetened variation, which keeps the bitterness a little down. Its name derives from the low-dose injection of quinine compound from the bark of the Chinchona tree dissolved in water. This tonic water also helps treat muscle cramps during sleep.

Herbs and Spices

Herbs and spices have very intriguing names but none beats the allure of the far-sourced Q-letter words, presented below!

59. Qalat Daqqa

Qalat daqqa or ‘Tunisian Five Spices,’ sometimes pronounced galat dagga, is a mixture of spices from the North African country. Its main constituents include cloves, nutmeg and cinnamon, blended with grains of paradise (a ginger from West Africa) and peppercorn. The blend is milled into one semi-fine powder. You can use the ground spices in marinades, steak, or roasted foods.

60. Quassia

Quassia is a herbal plant with well-known medicinal value and the only member of the Simaroubaceae family. Its native range is in the South American tropical forests. This shrub with its spare, rosette leaves produces a sap in its wood that can treat fever and many eating-related conditions including:

Anorexia
Indigestion
Constipation

61. Quatre Epices

Like the French name suggests, quatre epices is an allspice mixture. Consisting of four spices, it is a meal garnishing that makes your spice bread known in the French as ‘pain d’epices’ quite savory. The four ingredients of quatre epices include:

White pepper
Cloves
Ginger
Nutmeg

62. Queen Coral bead

Queen coral bread or Nertera granadensis in botanical terms is a herb with small dark green foliage that abounds in semi-tropical waters of many warmer parts of the Pacific Ocean from Malaysia to South America. The plant bears bright orange berries that are mildly poisonous if eaten in great numbers. Though used mostly as a source of beautification beads, the plant is also a source of animal food. It also serves as a source of traditional medicine that herbalists use to treat chronic nephritis.

63. Queen of Dracaenas

More of an ornamental than a food, Queen of Draceaenas is a shrub that grows in Nigeria and is similar to, but of different species from, the ‘money tree’ of Hawaii. The shrub’s scientific name is Dracaena goldieana, a plant that has rich-colored motley vines. The beautiful foliage makes for great homely fences and other natural demarcations wherever it is grown. The resin from the sap of the plant was traditionally employed in making dye and dysentery tonics in the past.

64. Quezonia

Quezonia is a wild white flower of the tropics whose species name is Clerodendrum quadriloculare. The shrub is small to medium height and can reach between 2 and 5 meters high. It has simple leaves and exuberant flowers of white and magenta-pink hues. The plant is a good butterfly hub. In medicinal terms, the root of quezonia has compounds in its sap with anticancer and antimicrobial properties.

65. Quorn

Quorn is a branded substitute of meat products that tastes like meat but has vegetable derivatives. The eponymous company that produces Quorn says that it derives its mycoprotein for the product from Fusarium venenatum, a microorganism that grows in the vicinity of wheat fields in the south of the UK. Cakes and other breads made from this organism are said to be low in saturated oils and have no cholesterol.

Prepared/Cooked

From the classic Indian qeema to quesadilla, here are but two solid foods starting with Q that will leave both your palate and stomach satiated.

Qeema

Qeema is a classic subcontinental ground meat or minced meat food common in India, Nepal, Bangladesh and Pakistan. The word ‘qeema’ in the Hindi tongue means minced meat, and it follows that any delicacy made of this main ingredient qualifies as a qeema.

Its main ingredients other than ground meat include:

Chopped tomatoes
Green peas
Potatoes
Garlic
Cinnamon
Yogurt

Related: various world foods

67. Quang Noodles

Quang noodles or Mi Quang in Vietnamese, is a hugely relished meal from the Quang Nam province of the country. It is made of flat sheets of yellow rice noodles and chicken gravy. Though you will only get a small portion of it per serving, you will relish the herbal and spicy flavor of the dish, accented by the mixed vegetables.

From the nutty aroma of groundnut oil to the rich seasoning of meat gravy and the sour spicing of chili, you will often find Quang noodles a testament to the city’s rich culinary expertise.

68. Quechua food

If you are into highland food from indigenous peoples of Peru, then you will be in for a treat eating Quechua food. Its main ingredients consist of old-world grains like quinoa and major tubers like potatoes. You will also find the food often adorned with hot peppers, especially pimentos. There are also peanut-based delicacies that you can find in normal settings and on special festivals.

69. Quesadilla

If you love enriched tortillas, then you will fall in love with the Mexican quesadilla. This is a dish that is made of a flat thin corn flour base or tortilla, which is stuffed with cheese as the primary ingredient. Other times you will find meat, herbs, spices as well as vegetables.

To make one, you need ready tortilla flour or better, corn flour which you mix with water, then bake with fillings on a stove or griddle.

70. Quinoa Salad

A quinoa salad is a nutritious dish made from mixed ingredients and quinoa seeds whose origin was with the Inca cultures of Central and South America. After cooking your quinoa salad, you require the following mixed ingredients as dressing: