All Vegetables That Start With Q (be careful with #2!)
While the vegetable kingdom offers a variety of delicious aromas, intriguing textures, and bright colors, one letter seems to stick out as a perplexing difficulty. Yes, the mysterious “Q”!
Is there a vegetable that starts with Q? Yes! I’ve actually found five options that can be considered culinary veggies.
This means they can be used in a variety of dishes and recipes as a type of vegetable, even if they aren’t officially classified as such.
Brace yourselves as we reveal nature’s best-kept secrets in the following list of vegetables with the letter Q! Dive into this search for the unusual and discover gastronomic possibilities from different parts of the world.
Are you ready?
Without further ado, let’s explore this letter’s tasty goodies — vegetables that start with Q
Queensland arrowroot
Queensland arrowroot (Canna edulis) is a tropical and subtropical American perennial plant. Its starchy rhizomes are mostly grown for food.
Queensland arrowroot has thick, tuberous rhizomes like ginger roots. They’re starchy and can be eaten raw or cooked. The rhizomes become pasty when cooked and have a pleasant, sweet flavor.
Thickening agents like powdered Queensland arrowroot are used in savory and sweet dishes alike. No wheat or cornstarch here!
Queensland arrowroot is different from Maranta arundinacea, the common arrowroot used for similar reasons. Both plants have starchy rhizomes that thicken, although they are from different botanical families.
The name makes me think of Australia and Brisbane (as it’s in Queensland), though this veg is also sometimes called Indian Shot.
Queen Anne’s lace
Queen Anne’s lace, often known as wild carrot, is a biannual Apiaceae flower. This plant has naturalized in many countries beyond Europe and Asia.
Queen Anne’s lace is named for its lacy white flower clusters. The flat-topped flowers bloom throughout summer. Many small white blossoms surround a single dark purple or scarlet floret.
Queen Anne’s lace is appreciated for its beauty and deliciousness when cooked. I think it really is a refined looking vegetable.
The plant’s young roots are edible. These wild carrots taste like farmed ones but are known for their small size and fibrous texture.
Queen Anne’s lace resembles poison hemlock (Conium maculatum), which is dangerous. Therefore, consuming wild plants requires caution and proper identification! You don’t wanna get them mixed up!
The scientific name of the plant is Daucus carota.
Quelites
Quelites (Chenopodium album), also known as lamb’s quarters or wild spinach, are leafy vegetables with excellent nutritional value and taste. These edible Amaranthaceae plants are endemic to many countries.
Quelites have fragile, arrowhead-shaped leaves in brilliant green to purple colors.
They are a tasty and healthy food and a good source of vitamins A, C and K plus minerals like calcium and iron.
Quelites taste like spinach with a tinge of earthiness. They can be cooked, sautéed, or eaten raw in salads.
If you want to spice up your food, they’re well worth a try. Plus, you can impress people with your knowledge of veg beginning with Q!
Quillquina
Porophyllum ruderale, or quillquina, is a Central and South American herb. This plant, also known as papaloquelite or quilquina, is prized for its flavor and fragrance.
Cilantro, arugula, and citrus flavors characterize quillquina leaves. Bold, pungent, and peppery are common descriptions.
Many cuisines from South America, especially in Oaxaca and Veracruz, include these fresh leaves.
Tacos, soups, stews, salsas, and salads are often garnished with Quillquina leaves. They improve the dish’s flavour with their refreshing and slightly sour taste.
I tried it as an alternative to cilantro, and I have to say, I really enjoyed it.
Quillquina’s unusual flavor and culinary adaptability make it a cherished ingredient among those who have the chance to try it.
Quinoa
Quinoa (pronounced KEEN-wah), a grain-like seed, is versatile and healthy. It comes from the Andean Chenopodium quinoa plant. The Incas relied on quinoa as a staple crop for thousands of years.
Due to the high nutritional content of quinoa, it is considered a superfood. It’s a complete protein with all nine necessary amino acids.
It also contains antioxidants, B vitamins, vitamin E, folate, magnesium, iron, potassium, and dietary fiber.
Quinoa is crisp and mildly nutty when cooked. It can be used as a healthy snack, side dish, in salads, grain bowls, soups, stews, and baked products.
Quinoa is gluten-free and safe for people with celiac disease or gluten intolerance. Its nutritional qualities and cooking versatility have skyrocketed its popularity in recent years.
By now you’re probably thinking, “This is cheating, quinoa isn’t a veggie!” Technically, quinoa doesn’t fit the definition, but its leaves are also edible as a leafy green. That’s why it made the list!
I like how quinoa can be literally anything, from a great snack to a main ingredient. So it’s the right place to go to your local grocery store and give it a try!
I hope this list of vegetable names that start with Q has aroused your curiosity and broadened your culinary horizons, from quinoa’s crispness to quelites’ unique taste.
Have you found any of your local foods here? Share your favorite names of vegetables in the comments!
Don’t forget to check out my recent foods that start with P for more inspiration, whether it’s cooking, teaching games, or something else entirely!
Continue your culinary journey and let your taste buds experience new fun fruit flavours and delicious vegetable dishes! A little bit of adventure never hurts!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 15 mins
Category:
Method:
Cuisine:
