Preheat oven to 425 degrees. Slice tops off tomatoes and set aside; scoop out insides and place pulp in a large bowl.

Sprinkle cavities of tomatoes lightly with salt and place tomatoes cut side down on paper towels; drain for 15 minutes.

Sauté shallots and garlic in 2 Tbsp. oil until soft but not browned.

Place in bowl with tomato pulp and crumble in goat cheese. Add quinoa, herbs and 1/4 cup oil and mix until combined.
Fill tomatoes with mixture and replace tops.

Bake in a 9 x 13 inch baking dish for 30 minutes. Serve on a bed of greens.