1. In a dry, medium saucepan add rinsed quinoa. Toast, stirring frequently, over medium-high heat until water has evaporated and quinoa begins to crackle and pop, about 5 minutes.
2. Add broth, salt, and garlic powder. Bring to boiling, reduce to a simmer.
3. Cook, stirring occasionally, 15 minutes* or until quinoa has absorbed all of the water, just begins to stick to pan, and bottom of pan is dry.
4. Remove from heat. Cover pan, let stand 10 minutes.
5. Uncover pan, fluff quinoa with fork. Serve immediately or store in the refrigerator, covered, up to 5 days.

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