Bring the quinoa to boil in a large saucepan with 250ml water, then cover and simmer until the water is absorbed and the quinoa is tender (about 15 minutes).
Cut the courgettes in half lengthwise and scoop out the seeds and some of the flesh (save this and add it to a vegetable smoothie or some stock).
Arrange the courgettes, cut side up in a large baking dish.
When the quinoa is cooked, mix it with the beans, onions, garlic, herbs, cheese, pine nuts and about 3 tablespoons of the oil.
Spoon this mixture into the courgette boats, top with the remaining tablespoon of oil and the grated Parmesan, cover with foil and bake in the oven for about 20-30 minutes.
Once tender, remove the foil and bake for a further 10-15 minutes, or until the top is golden brown.