Tomatoes Stuffed with Quinoa, Spinach, and Feta

This is a fusion of a number of recipes that I looked through, not having particularly liked either one. The ease of preparation, beautiful presentation, blend of colours, and wonderful Mediterranean flavour make this one a great Monday, meat-free dinner.

1 cup cooked and cooled quinoa
100g frozen (melted, drained) spinach
1T chopped basil leaves
6 medium tomatoes
100g feta or any goat cheese, crumbled. Reserve 6  strips / pieces / large crumbles
1/2 med. white onion
3 cloves garlic, pressed
salt, pepper to taste

1. Preheat the oven to 350C. Use olive oil to grease a baking dish. 
2. While the quiona is cooking, prepare the tomatoes. Slice the tops off, scoop out the insides (freeze and reserve). 
3. In a medium bowl, mix spinach, onion, garlic, and feta, quinoa, salt and pepper to taste
4. Gently and loosely stuff the tomatoes. Scatter cheese on top, bake for 30 minutes.