1.　Cut tops off tomatoes. Gently scoop out seeds and pulp; discard.
Pat insides of tomatoes dry with paper towels; set aside.
2.　In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
3.　Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.