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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
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