Prep: 1. Preheat oven to 400. 2. In a large saucepan, combine the quinoa and 1 cup water (or chicken broth) and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Remove from heat and let sit for 5 minutes, covered. 3. Meanwhile, halve the cherry tomatoes and cut the zucchini in half lengthwise and scoop out the seeds. 4. Mince garlic. Grate cheese. 5. Drain and rinse beans. Make: 1. Place zucchini halves in a baking dish, cut side up. 2. Fold together the quinoa, beans, tomatoes, garlic, 1/2 cup of the cheese, and 3 tablespoons of the oil. 3. Spoon the mixture into the zucchini. Top with the remaining oil and cheese. 4. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and continue baking until golden, 8 to 10 minutes.