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Preheat the oven to 400°F (205°C). Line a large baking sheet with aluminum foil.
Combine the quinoa and chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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