Rinse quinoa in a fine mesh strainer under cool water. In a saucepan over medium heat, add the quinoa and toast until the water cooks off and the grain is fragrant, 2 minutes. Add water, salt and stir. Bring liquid to a boil, then lower heat to medium low, cover, and cook for 15 minutes. Let stand off the heat, covered, for 5 minutes. Fluff with a fork and set aside.

Preheat oven to 400°F.

In a bowl, stir together the cooked quinoa, tomatoes, shallot, sun dried tomatoes, half of crumbled goat cheese, 1 tablespoon olive oil, parsley and freshly ground black pepper. Stir until combined.

Scoop out the centers of the zucchini with a spoon and save the flesh for another use. Place boats on a rimmed baking sheet.

Drizzle each zucchini boat with remaining 1 tablespoon oil, salt, and pepper. Scoop the quinoa mixture into the zucchini and repeat with each one.