50 Delicious Foods That Start With the Letter Q

From quirky ingredients to beloved dishes, the letter “Q” offers a surprising variety of foods that span different cultures and cuisines.

Whether you’re curious about exotic meats or classic comfort foods, this list will introduce you to a world of flavors and textures that start with the letter Q.

Let’s dive into these 50 unique foods and discover something new!

1. Quinoa

Quinoa is a highly nutritious grain-like seed that originates from South America.

It’s known for being a complete protein, containing all nine essential amino acids.

Quinoa is gluten-free and rich in fiber, making it a popular choice for those seeking a healthy alternative to rice or pasta.

• Taste: Mild, slightly nutty.
• Texture: Light and fluffy when cooked.
• Use: Commonly used in salads, side dishes, or as a substitute for rice.

2. Quiche

Quiche is a savory pie with a pastry crust filled with eggs, cream, cheese, and various ingredients, such as vegetables or meat.

Originating from France, quiche is a versatile dish that can be enjoyed hot or cold and is often served for breakfast, lunch, or brunch.

• Taste: Rich, creamy, and savory.
• Texture: Soft filling with a crisp pastry crust.
• Use: Served as a main dish or appetizer, often with salad.

3. Quesadilla

A quesadilla is a Mexican dish made by filling a tortilla with cheese, and sometimes meat or vegetables, and then grilling it until crispy.

It’s a popular and quick meal that’s easy to customize with different ingredients.

Quesadillas are often served with salsa, guacamole, or sour cream.

• Taste: Cheesy and savory.
• Texture: Crispy on the outside, gooey inside.
• Use: Eaten as a snack, appetizer, or main course.

4. Quail

Quail is a small bird often served as a delicacy.

Its meat is tender and flavorful, similar to chicken, but with a slightly more gamey taste.

Quail is often roasted or grilled and is a gourmet dish served in upscale restaurants.

• Taste: Mild, slightly gamey.
• Texture: Tender and juicy.
• Use: Commonly roasted, grilled, or served in gourmet dishes.

5. Quail Eggs

Quail eggs are small, speckled eggs prized for their delicate flavor.

They are often used as a garnish, in salads, or lightly boiled as a snack.

Quail eggs taste slightly richer than chicken eggs and are considered a delicacy in many cuisines.

• Taste: Rich and slightly creamy.
• Texture: Smooth and soft when boiled.
• Use: Used in salads, appetizers, or as a garnish.

6. Quenelles

Quenelles are delicate dumplings from fish, meat, or poultry combined with breadcrumbs and eggs.

They are poached and often served with rich sauces.

Quenelles are a traditional French dish known for their light, airy texture and subtle flavor.

• Taste: Mild, savory, and delicate.
• Texture: Soft, light, and fluffy.
• Use: Served as a main course or appetizer with sauce.

7. Quetsch (Plum)

Quetsch is a small, oval-shaped plum commonly used in European cooking.

It is slightly tart but sweetens when cooked, making it a popular ingredient in jams, tarts, and desserts.

Quetsch plums are also used to make brandy and other spirits.

• Taste: Tart when fresh, sweet when cooked.
• Texture: Soft and juicy.
• Use: Used in jams, tarts, or as a base for spirits.

8. Queso Blanco

Queso Blanco is a fresh, white cheese commonly used in Latin American cuisine.

It has a mild flavor and a firm texture, making it perfect for crumbling over tacos, salads, or soups.

Queso Blanco doesn’t melt as easily as other cheeses, which makes it ideal for frying or grilling.

• Taste: Mild, slightly salty.
• Texture: Firm, crumbly.
• Use: Used in salads, tacos, or grilled.

9. Queso Fresco

Queso Fresco is another type of fresh cheese from Latin American cuisine.

It’s soft and crumbly with a mild, slightly tangy flavor.

It is often used as a topping for tacos, enchiladas, and soups, adding a fresh and creamy element.

• Taste: Mild, tangy, and slightly salty.
• Texture: Soft and crumbly.
• Use: Used as a topping for various Mexican dishes.

10. Quinces

Quinces are a hard, yellow fruit that looks like a cross between an apple and a pear.

They are too tart to eat raw but develop a sweet, aromatic flavor when cooked.

Quinces are often used to make jams, jellies, and desserts, as well as in savory dishes.

• Taste: Tart when raw, sweet when cooked.
• Texture: Firm when raw, soft when cooked.
• Use: Used in jams, jellies, and cooked desserts.

11. Quark

Quark is a fresh dairy product similar to yogurt but with a thicker, creamier texture.

It’s commonly used in Central European cuisine and can be eaten on its own, mixed with fruit, or used as a base for desserts and savory dishes.

Quark is rich in protein and calcium, making it a healthy choice for breakfast or snacks.

• Taste: Mild, slightly tangy.
• Texture: Creamy and thick.
• Use: Used in desserts, as a spread, or mixed with fruits.

12. Quavers

Quavers are a popular British snack made from potato starch, known for their light, crispy texture.

These thin, curled snacks are typically flavored with cheese and are a favorite in the UK for their melt-in-the-mouth texture.

Quavers are a go-to snack for people looking for something light and savory.

• Taste: Cheesy and savory.
• Texture: Light, crispy, and airy.
• Use: Enjoyed as a snack on their own.

13. Queen Anne Cherries

Queen Anne cherries are a variety of sweet cherries that are light yellow with a pink or red blush.

They are prized for their sweet flavor and often used in preserves, desserts, or fresh food.

These cherries are also used to make maraschino cherries, a popular cocktail garnish.

• Taste: Sweet and juicy.
• Texture: Firm and fleshy.
• Use: Eaten fresh, used in desserts, or made into preserves.

14. Quarter Pounder

A Quarter Pound Burger is a classic burger offered by fast-food chains. It consists of a beef patty that weighs a quarter of a pound before cooking.

The burger is typically topped with cheese, onions, pickles, ketchup, and mustard and served on a sesame seed bun.

Known for its satisfying size and flavor, the Quarter Pound Burger is a favorite among burger lovers.

• Taste: Savory with a juicy beef flavor.
• Texture: Firm and hearty with a soft bun.
• Use: Eaten as a main course, often with fries.

15. Quail Meat

Quail meat is known for its tender texture and mild flavor, slightly gamier than chicken.

Quail is often roasted or grilled and served as a gourmet dish in high-end restaurants.

The bird’s small size makes it a delicate and flavorful option for special meals.

• Taste: Mild, slightly gamey.
• Texture: Tender and juicy.
• Use: Commonly roasted or grilled, served in gourmet dishes.

16. Quahog Clams

Quahog clams, also known as hard clams, are shellfish found along North America’s Atlantic coast.

They are commonly used in clam chowder, fried clam dishes, and other seafood recipes.

Quahogs are prized for their briny flavor and firm texture, making them a popular choice in seafood cuisine.

• Taste: Briny and slightly sweet.
• Texture: Firm and chewy.
• Use: Used in chowders, soups, or eaten raw on the half shell.

17. Quick Bread

Quick bread is a type of bread that doesn’t require yeast to rise.

Instead, it uses baking soda or baking powder as a leavening agent, allowing it to be baked quickly. Common varieties include banana bread, zucchini bread, and cornbread.

Quick breads are easy to make and perfect for a fast, homemade treat.

• Taste: Sweet or savory, depending on ingredients.
• Texture: Soft and moist.
• Use: Enjoyed as a snack, dessert, or side dish.

18. Quindim

Quindim is a Brazilian dessert made with sugar, egg yolks, and shredded coconut.

It has a bright yellow color and a smooth, custard-like texture with a rich, sweet flavor.

Quindim is often served in small, individual portions and is a popular treat at parties and celebrations in Brazil.

• Taste: Sweet and coconutty.
• Texture: Smooth and custard-like.
• Use: Served as a dessert in small portions.

19. Quince Jelly

Quince jelly is made from the quince fruit, which is cooked down and sweetened to create a thick, flavorful jelly.

The fruit’s natural pectin helps the jelly set, resulting in a firm, spreadable consistency.

Quince jelly is commonly used as a spread for toast or as an accompaniment to cheese.

• Taste: Sweet and slightly tart.
• Texture: Smooth and jelly-like.
• Use: Spread on toast or served with cheese.

20. Queen Scallops

Queen scallops are smaller than regular scallops but are just as flavorful.

They are sweet and tender, making them a popular choice in seafood dishes.

Queen scallops are often sautéed, grilled, or used in seafood pasta and risotto for their delicate flavor and quick cooking time.

• Taste: Sweet and briny.
• Texture: Tender and delicate.
• Use: Grilled, sautéed, or used in pasta and risotto.

21. Quinoa Salad

Quinoa salad is a nutritious and versatile dish made with cooked quinoa as the base, combined with vegetables, herbs, and dressings.

It’s a popular choice for those seeking a healthy, protein-rich meal, as quinoa is gluten-free and packed with essential amino acids.

The salad can be customized with various ingredients like tomatoes, cucumbers, or avocado.

• Taste: Mild and slightly nutty.
• Texture: Light, fluffy, and crunchy with added vegetables.
• Use: Served as a side dish or a light main meal.

22. Quorn

Quorn is a meat substitute made from mycoprotein, a type of protein derived from fungi.

It’s popular among vegetarians and vegans for its meat-like texture and ability to absorb flavors.

Quorn can be used in place of meat in dishes like stir-fries, curries, and burgers.

• Taste: Mild and absorbs surrounding flavors.
• Texture: Firm and slightly chewy, similar to chicken.
• Use: Used as a meat substitute in various dishes.

23. Quinoa Flakes

Quinoa flakes are made by flattening quinoa seeds, creating a quick-cooking version of the grain.

They are often used as a gluten-free alternative to oats in breakfast porridge or baking.

Quinoa flakes retain the same nutritional benefits as quinoa, providing protein, fiber, and essential nutrients.

• Taste: Mild and slightly nutty.
• Texture: Soft and creamy when cooked.
• Use: Used in porridge, baking, or as a topping for yogurt.

24. Queijadinha

Queijadinha is a Brazilian dessert made with grated coconut, condensed milk, sugar, and cheese.

It has a unique combination of sweet and savory flavors, with a moist, dense texture.

Queijadinha is often baked in small cups and served as a treat during parties and celebrations.

• Taste: Sweet with a subtle cheese flavor.
• Texture: Moist, dense, and slightly chewy.
• Use: Served as a dessert at parties or events.

25. Qurabiya

Qurabiya are traditional shortbread cookies found in various Middle Eastern and Mediterranean cuisines.

These cookies are made with butter, sugar, and flour, resulting in a crumbly, melt-in-the-mouth texture.

They are often flavored with almonds, rosewater, or cardamom, making them a delightful sweet treat.

• Taste: Buttery and sweet with delicate flavors.
• Texture: Crumbly and soft.
• Use: Served as a snack or dessert with tea or coffee.

26. Queso de Bola

Queso de Bola is a traditional Filipino cheese known for its firm texture and salty, slightly sharp flavor.

It is often compared to Edam cheese and is commonly served during the holiday season.

Queso de Bola is typically enjoyed with bread, fruit, or as part of a cheese platter.

• Taste: Salty with a slightly sharp finish.
• Texture: Firm and slightly crumbly.
• Use: Eaten with bread, fruits, or in holiday dishes.

27. Quail Breast

Quail breast is a tender and flavorful quail cut often grilled, roasted, or pan-seared.

It is known for its delicate flavor, similar to chicken but with a subtle gamey taste.

Quail breast is a gourmet ingredient that is commonly used in fine dining.

• Taste: Mild and slightly gamey.
• Texture: Tender and juicy.
• Use: Grilled, roasted, or pan-seared as a main course.

28. Quinoa Chips

Quinoa chips are a healthier alternative to traditional potato chips, made from quinoa flour and baked or fried to achieve a crispy texture.

They are gluten-free and often seasoned with herbs, spices, or cheese flavors, making them a popular snack for health-conscious individuals.

• Taste: Lightly salty with added seasonings.
• Texture: Crispy and crunchy.
• Use: Eaten as a snack or paired with dips.

29. Quattro Formaggi Pizza

Quattro Formaggi pizza is an Italian dish with four different cheese types, typically mozzarella, gorgonzola, parmesan, and ricotta.

The combination of cheeses creates a rich, creamy flavor that pairs perfectly with a crisp pizza crust.

It’s a favorite for cheese lovers and a staple in Italian pizzerias.

• Taste: Rich, creamy, and cheesy.
• Texture: Crisp crust with a gooey, cheesy topping.
• Use: Served as a main course or shared as an appetizer.

30. Quesito (Puerto Rican Dessert)

Quesito is a Puerto Rican pastry filled with sweetened cream cheese and sometimes topped with syrup or powdered sugar.

The pastry is light and flaky, providing a delightful contrast to the creamy filling.

Quesito is a popular treat in Puerto Rico, often enjoyed with coffee.

• Taste: Sweet and creamy.
• Texture: Flaky pastry with a smooth, creamy filling.
• Use: Eaten as a dessert or snack, often with coffee.

31. Quokka Steak

Quokka steak is a rare and exotic meat from the small marsupial native to Australia.

While quokkas are not commonly eaten, their meat is known for being lean and tender in some regions.

It is a gourmet item with a delicate flavor, often prepared similarly to other game meats.

• Taste: Mild, slightly gamey.
• Texture: Lean and tender.
• Use: Grilled, roasted, or pan-seared in gourmet dishes.

32. Quiche Lorraine

Quiche Lorraine is a classic French quiche made with eggs, cream, and bacon or ham, all encased in a flaky pastry crust.

The dish is rich and savory, often served for breakfast, brunch, or as a light lunch.

It’s one of the most famous varieties of quiche.

• Taste: Rich, creamy, and savory with a smoky bacon flavor.
• Texture: Smooth and custardy with a crisp crust.
• Use: Served as a main course or brunch dish.

33. Quail Stew

Quail stew is a hearty dish made by slow-cooking quail with vegetables and herbs.

The tender quail meat absorbs the flavors of the broth, creating a comforting and flavorful meal.

This dish is often enjoyed in colder months and can be made with a variety of ingredients.

• Taste: Savory with rich, herbaceous flavors.
• Texture: Tender quail with soft vegetables.
• Use: Served as a warm, comforting meal.

34. Quetsche Tart

Quetsche tart is a traditional French dessert made with fresh plums, particularly the Quetsch variety, which is slightly tart.

The plums are arranged on a buttery pastry crust and baked until soft and caramelized.

It’s a popular dessert in French patisseries, especially in the fall.

• Taste: Sweet and slightly tart.
• Texture: Soft, juicy plums on a crisp pastry.
• Use: Served as a dessert, often with a dollop of whipped cream.

35. Queso Fundido

Queso fundido is a melted cheese dip often served with tortillas or chips.

It’s made by melting cheese, such as Chihuahua or Oaxaca, and sometimes mixed with chorizo or peppers for added flavor.

This dish is popular in Mexican cuisine and is perfect for sharing.

• Taste: Cheesy and savory, sometimes spicy.
• Texture: Smooth, gooey, and melted.
• Use: Served as a dip with tortillas or chips.

36. Quark Cheese

Quark cheese is a soft, unaged cheese with a texture similar to sour cream or yogurt.

It’s commonly used in Central European dishes and can be eaten on its own or used as an ingredient in both sweet and savory recipes.

Quark is high in protein and low in fat, making it a healthy choice.

• Taste: Mild and slightly tangy.
• Texture: Creamy and smooth.
• Use: Used in desserts, spreads, or savory dishes.

37. Quinua Atamalada

Quinua Atamalada is a traditional Peruvian dish made with quinoa cooked in a creamy sauce, often with cheese, milk, or butter.

It’s a comforting and hearty dish, known for its rich texture and mild flavor, and is often served as a side or main course in Andean cuisine.

• Taste: Mild and creamy with a hint of nuttiness.
• Texture: Smooth and thick.
• Use: Served as a side dish or main course.

38. Queen of Puddings

Queen of Puddings is a traditional British dessert made from breadcrumbs soaked in a rich custard, topped with jam and meringue.

This layered pudding is baked until golden and served warm, offering a sweet, comforting dessert that’s been a favorite for centuries.

• Taste: Sweet with fruity and creamy layers.
• Texture: Soft and spongy with a crisp meringue topping.
• Use: Served as a dessert, often after Sunday roast.

39. Quick Oats

Quick oats are a type of oat that’s been pre-cooked and rolled thinner than traditional rolled oats, allowing them to cook more quickly.

They are a popular choice for breakfast, as they can be prepared in just a few minutes and are often used in baking as well.

• Taste: Mild and slightly nutty.
• Texture: Soft and creamy when cooked.
• Use: Used in porridge or baking for quick, easy meals.

40. Qottab (Persian Pastry)

Qottab is a traditional Persian pastry made with a dough of flour, sugar, and cardamom, filled with ground almonds or walnuts.

The pastry is fried and dusted with powdered sugar, resulting in a sweet, crispy treat often enjoyed during celebrations.

• Taste: Sweet with nutty and aromatic flavors.
• Texture: Crisp on the outside, soft on the inside.
• Use: Served as a dessert or snack, especially during celebrations.

41. Quenepa (Spanish Lime)

Quenepa, also known as Spanish lime, is a small tropical fruit with a green outer shell and a sweet, tangy pulp inside.

It’s commonly eaten fresh, and its refreshing taste makes it a popular snack in many Caribbean countries.

• Taste: Sweet and tangy, similar to lime.
• Texture: Juicy and slightly firm.
• Use: Eaten fresh as a snack or used in drinks.

42. Quaker Oats

Quaker Oats is a popular brand of oats known for its quick-cooking rolled oats.

These oats are used to make porridge, granola, and various baked goods.

Quaker Oats is a staple in many kitchens due to its versatility and nutritional value.

• Taste: Mild, slightly nutty.
• Texture: Soft and creamy when cooked.
• Use: Used in breakfast porridge, baking, or as a topping for yogurt.

43. Quinoa Burger

A quinoa burger is a vegetarian patty made from quinoa, vegetables, and seasonings.

It’s a healthy alternative to traditional meat burgers, offering a high-protein, plant-based option.

The burger is typically served on a bun with fresh toppings and condiments.

• Taste: Mild and savory, absorbing added seasonings.
• Texture: Firm and slightly chewy.
• Use: Served as a burger or in sandwiches.

44. Quenelle Lyonnaise

Quenelle Lyonnaise is a French dish of light, poached dumplings made from creamed fish or meat, typically served with a rich sauce.

This delicacy is especially popular in Lyon and is known for its smooth, delicate texture and subtle flavors.

• Taste: Mild and savory.
• Texture: Soft, light, and airy.
• Use: Served as a main course with sauce.

45. Queen Olive

Queen olives are large, green olives known for their firm texture and slightly tangy flavor.

They are often stuffed with pimentos, almonds, or cheese, making them a popular appetizer or garnish in cocktails like martinis.

• Taste: Tangy and salty.
• Texture: Firm and fleshy.
• Use: Eaten as an appetizer or garnish for drinks.

46. Quince Paste

Quince paste is a sweet, thick preserve made from the quince fruit, often served with cheese or spread on toast.

It has a rich, fruity flavor and a firm, jelly-like texture, making it a popular addition to cheese boards and desserts.

• Taste: Sweet and slightly tart.
• Texture: Firm and jelly-like.
• Use: Served with cheese or as a spread.

47. Quail Soup

Quail soup is a hearty dish made by simmering quail with vegetables and herbs, creating a rich, flavorful broth.

The tender quail meat and the aromatic broth make this a comforting meal, especially during colder months.

• Taste: Savory and aromatic.
• Texture: Tender meat in a flavorful broth.
• Use: Served as a comforting meal or appetizer.

48. Quinoa Porridge

Quinoa porridge is a nutritious breakfast dish made by cooking quinoa in milk or water until it reaches a creamy consistency.

It can be sweetened with honey or topped with fruits, nuts, or seeds, making the day a wholesome and filling start.

• Taste: Mild and slightly nutty.
• Texture: Creamy and smooth.
• Use: Served as a breakfast dish, often with toppings.

49. Quahog Chowder

Quahog chowder is a rich, creamy soup made with quahog clams, potatoes, onions, and sometimes bacon.

This traditional New England dish is hearty and flavorful, offering a taste of the sea with a comforting, creamy texture.

• Taste: Savory with a briny, seafood flavor.
• Texture: Creamy and chunky.
• Use: Served as a hearty meal or starter.

50. Quick-Cooking Grits

Quick-cooking grits are a Southern staple made from ground corn that cooks in just a few minutes.

They have a creamy, slightly grainy texture and are often served with butter, cheese, or savory toppings like shrimp.

Quick-cooking grits are a convenient and filling meal option.

• Taste: Mild and slightly corn-like.
• Texture: Creamy and slightly grainy.
• Use: Served as a breakfast dish or side with savory toppings.

Final Thoughts

The world of culinary delights is vast and diverse, and even within the letter “Q,” we find an impressive variety of foods that span cultures, flavors, and textures.

From the protein-packed quinoa to the delicate quail eggs, these 50 foods offer something for everyone—whether you’re seeking exotic gourmet ingredients or familiar comfort foods.

Exploring these foods can inspire new recipes, broaden your palate, and bring unique flavors to your table.

The next time you’re in the kitchen or dining out, keep these “Q” foods in mind for a truly delicious adventure!