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Bring broth and quinoa to a boil in a small saucepan.
Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
Set bowl and tomato shells aside.
Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper.
Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.