In a saucepan, combine quinoa, garlic, thyme and broth. Bring to a simmer; cover and cook for about 15 minutes or until broth is absorbed and quinoa is tender. Stir in peas; cover and let stand for 5 minutes.
Meanwhile, cut top 1/2 inch (2 cm) off tomatoes and hollow out centres. Discard seeds and pulp or reserve for another use. Sprinkle inside of tomatoes with salt and pepper.
Fill each tomato with quinoa and pea mixture. Nestle in small oiled casserole dish. Sprinkle each with goat cheese and parsley.
Enjoy as is or alternatively, cover lightly and bake in 350 F (180 C) oven for about 15 minutes or until tomatoes start to split.