Cut the tops of the tomatoes off and remove them. Take a small knife and cut around the inside edges and remove the inner core/seeds from the tomato with a spoon. Make sure to leave the walls of the tomato intact. Set the tomato core/seeds aside in a separate bowl (you will need these).
Take the seeds/core of the tomato that you reserved and put it through a wire mesh strainer. This will get you the 1 cup of liquid you need to cook the quinoa. If you don’t get a full cup, add water to top it off.
Pour the tomato liquid/water mixture into a sauce pan and add crushed garlic.
In the same wire mesh strainer, rinse quinoa under cold water for a couple of minutes and add to pot.
Bring the quinoa to a boil and reduce the heat to medium/low. Cover the pan and let the quinoa cook for about 20 minutes (you will know it is done when all of the liquid is gone and the quinoa is soft).
While the quinoa is cooking, pre-heat the oven to 425 degrees. Then, take your hollowed tomatoes and brush them with a little bit of olive oil.
When the quinoa is finished, full with a fork (like you would with rice) and then gently fold in the parmesan cheese. At this point I would taste it to see if it needs salt and pepper.
Place the cooked quinoa in each of the tomatoes and top with 1 tablespoon of goat cheese. Bake in the oven until golden brown (about 20-25 minutes).