Quenelles (Quenelles): Small dumplings typical of French cuisine, which can be made of meat, poultry, or fish, molded into an oval shape.

Quesada (Quesada): A traditional sweet from Cantabria (Spain), made with fresh cheese, breadcrumbs, milk, eggs, and sugar.

Quisquilla (Pink Shrimp / Crangon): A small, deep red crustacean, of the same family as the shrimp.

Quebracho (Quebracho Wood): Hard, reddish wood from Northern Argentina. Almost all the sleepers (ties) of the Argentine railway network were made from it. It is ideal for use in roasters, grills, and hearths, because it forms a compact, long-lasting ember with constant heat.

Quelites (Quelites / Edible Herbs): Name for various edible, green herbs.

Quesadillas (Quesadillas): A type of cheese and dough pastry. A small pastry filled with jam or sweet stuffing. An empanadilla (small turnover) made with corn dough, filled with cheese or picadillo (minced meat), potatoes, pumpkin, etc.

Quesito (Cheese Portion / Small Cheese): Each of the wrapped and packaged parts or units into which a creamy cheese is divided. In Puerto Rico, a type of sweet turnover filled with white cheese.

Queso (Cheese): A well-known and popular food product, obtained by maturing milk curd and which has its own characteristics for each type, depending on its origin, milk, and manufacturing method.

Quinoto (Quinoto / Kumquat - Regional): In Argentina and Uruguay, a tree no more than two meters high, with a rounded crown and bright green lance-shaped leaves and white flowers. The ovoid fruits, about four centimeters long, with skin and color similar to an orange, are used to make sweets and jellies (Kumquat). The fruit of this tree.

Quitón (Chiton): A mollusk of the Amphineura group, with a shell of eight aligned and overlapping pieces from front to back, allowing these animals to curl up into a ball.