Soak 1 cup quinoa with 2 cups of hot water for about 20-25 minutes. Drain and rinse with cold water.Boil 2 cups of water and add the soaked quinoa. Simmer for 12-15 minutes.
Cut the tomatoes into quarters and remove the core. Cut the flesh into cubes. Chop onion and garlic finely.
In a skillet with a lid, heat the olive oil and add onion and garlic. Saute until the onions soften and add tomatoes. Reduce heat and simmer for 10 minutes under cover. Add cooked quinoa, stir and simmer for another 2-3 minutes.
Remove from heat, season with salt and pepper and add to the coarsely chopped basil and crumbled goat cheese until concasse is still warm.
Enjoy your meal!