Cut a thin slice off the top of each tomato. Scoop out pulp with a spoon, leaving a 1/2-inch shell. Invert onto paper towels to drain. (Store pulps for vegetable stock or other dishes)
In a bowl, combine the quinoa, beans, garlic, onions, lime juice, oil, salt, and pepper
With a spoon, scoop the mixed ingredients into the tomatoes. Make sure they're tightly stuffed.
Bake on a lightly oiled pan on 350F degrees for 30 minutes.
Let stuffed tomatoes cool for 5-10 minutes, and top with parmesan and your favorite herbs!