Slice off the top from each tomato. Scoop out the pulp and reserve.

Chop and measure 1 cup of the tomato pulp; set the rest aside to be used in a salad or other dish.

Put the tomato shells onto a shallow baking dish.

Rinse the quinoa, then toast if desired. Transfer to a medium saucepan with enough water to cover by approximately 4 inches; add the vegetables.

Bring the water to a boil, then reduce the heat so the water is kept at a low boil. Cook, uncovered, for 10 minutes, then start checking. The seeds will fluff up and the tail will separate when the quinoa is getting close to being cooked. Once this happens, stand at the stove and keep testing for doneness. You want to cook until the grains are al dente.

Using a fine mesh strainer, drain and rinse the cooked quinoa.

Combine quinoa, chopped tomatoes, salt, pine nuts, and parsley. Stuff each tomato with the quinoa mixture, then top with grated cheese. Broil just until the cheese is melted; watch carefully. The idea is to melt the cheese, not cook the tomatoes. Serve on a bed of spinach and drizzle with a bit of balsamic vinegar.