For the stuffed tomatoes I first cut off the top of the tomatoes and used a spoon to get all the slimey stuff out (safe that!). In a pan I fried the cooked quinoa with the tomato-insides, half an onion, one clove of garlic and some italian herbs for about 5 minutes. Take off the heat and add crumbs of feta cheese and some cherry tomatoes. Then fill the tomatoes, place them in a dish, sprinkle with a bit of olive oil and bake for about 15-20 minutes.
It really isn't that elaborate or difficult to make, but it makes for a fancy side dish. We decided it would even suffice as main dish and had just some salad with these.