Chad's Stuffed Tomatoes

So it has been awhile since we've added anything to our family's list of recipes.  I wanted to add a dish I made recently using another as a base and improvising a bit.  The result turned out well and easily serves 4.  We added a bit of steak to the meal, but it would go just as well with a variety of other items, to include a simple bed of lettuce or arugula.

Ingredients:

• 4 Med. Tomatoes
• 1 2 oz pkg of herb goat cheese
• 1/2 cup shaved parmesan reggiano plus a bit more for topping
• 1 cup quinoa (cooked)
• Small handful of chopped parsley
• Small handful of chopped basil
• 2 (or more) cloves garlic, pressed
• salt, to taste
• pepper, to taste

Directions:

1. Cook the quinoa.
2. While the quinoa is cooking, cut a 1 1/2 to 2 in hole in the top of each tomato and hollow out the insides (the less moisture the better, but really focus on the seed area).  Salt the insides to taste and set aside in a baking pan (I use a ceramic pie plate).
3. Chop your parsley and basil.
4. Place the goat cheese in a small to medium mixing bowl and add in the 1/2 cup of parmesan reggiano.
5. Add the warm to hot quinoa.
6. Add the parsley, basil, garlic, salt and pepper.
7. Mix well.
8. Spoon 1/4 of the mixture into each tomato.
9. Bake at 375 for ~20 minutes.
10. Top each with the left-over parmesan reggiano.
11. Bake for an additional 5 minutes.
12. Serve warm.

Frankly, there are a ton of variations on this (different cheese, add spinach, replace the quinoa with bread crumbs, etc. etc.), but this was really good.