Q

glossary

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QUAIL

Being an ancient Chinese dish, quail is still enjoyed today as a small appetizer. Prized for the delicate flavor and small eggs, quails are often included in Chinese banquets due to the belief that eating quails lengthens one's life.

QUARK

A form of cheese that  appears almost white and is very soft. Made from skimmed milk it is extremely low in fat and ideal for those weight watchers. Can be substituted for butter or full-fat curd cheese in scrambled eggs or  mashed potatoes

QUINCE

A very hard, ribbed fruit with seeds, a yellow, downy skin and yellow flesh. The fruit is rounded or pear-shaped. It gives off a strong scent and its hard flesh is very bitter when raw.  However, when cooked, a quince yields a wonderful smell and delightfully mellow flavor. It is excellent for canning and great in jams and marmalades. The word "marmalade" comes from the Portuguese "inannelo" or "marmelo," meaning quince.  Rich in tannin and pectin. Quince goes well with apples and pears. In Iran the fruit is used like peppers; stuffed with ground lamb, chick peas or other legumes, and spices

QUINOA (keen-wah)

Recently available in the United States, this grain is quickly catching on even though it is somewhat expensive. Extremely high in protein, (anywhere from 14 to 19 percent), quinoa is also an excellent source of calcium, and has a high lysine content, as well as vitamin C, thiamine, riboflavin and niacin. Quinoa grains may be cooked the same as rice. The flour is expensive but worth it in quinoa bread, which has a slightly nutty taste.