Quinoa Stuffed Tomatoes with Pesto and Goat Cheese

I love stuffed peppers but plenty of people seem to think tomatoes are totally interchangeable when it comes to a meal of filled vegetables.  There are about as many stuffed tomato recipes as there are stuffed pepper recipes so there must be something good there.  I didn't want to use the same recipe I usually make for stuffed peppers (rice-based, either Southwestern or Greek flavors).  If I was going to change the vehicle, I was going to change the recipe.  Since I always stuff them with rice, the first change was to use quinoa.  Then I just looked for the easiest quinoa stuffed tomato recipe I could find.

While the quinoa is cooking, hollow out tomatoes, sprinkle some salt inside, and turn them upside down on a paper towel to draw out the extra moisture.  Once the quinoa is cooked, stir in prepared pesto and crumbled goat cheese.  Spoon the mixture into the tomatoes and bake at 375 for about 20-25 minutes.  I like putting a couple extra goat cheese crumbles on the top with a little lemon zest.  The cheese will get a little brown while cooking, which makes the dish extra pretty.