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Q

• Quahog - a hard-shell clam of excellent quality.
• Quail - a game bird sought for its fine flavor.
• Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
• Quelites - Spinach combined with pinto beans, seasoned with bacon and crushed chile pods.
• Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.
• Quesadilla - Flour tortillas, filled with meats, cheeses, spices, and vegetables, then folded in half and baked.
• Quesadillas - In most cases a folded corn tortilla with a chile and jack cheese filling, fried quickly over high heat.
• Queso - creamy cheeses or cottage cheese from Mexico or Argentina.
• Queso Fresco - Made with sweet milk and rennet tablets. It is allowed to set until whey can be separated from the curd. Served with sugar, syrup, or preserves as a dessert.
• Quetsch - A variety of plum used primarily to make an Alsatian eau de vie of the same name. This plum is also used in desserts and liquers.
• Quiche - A pastry shell that is filled with eggs, cheese, cream, meats, and vegetables.
• Quince - A fruit which when ripe is aromatic, often used to made preserves.
• Quinoa - An ancient grain from the Andes, rich in protein, lysine, calcium, and iron. It is whitish, small and pearl shaped. Quinoa cooks like rice (at half the time) and expands to four times its original volume. Similar in flavor to couscous.
• Quinoa (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother grain", quinoa is today an important food in South American cuisine.
• Quoorma - a spicy Pakistani or Indian stew of mutton and yogurt.

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