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At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid is absorbed. Meanwhile, in a medium skillet, cook and stir zucchini in 1 teaspoon hot oil over medium heat until tender, about 5 minutes. Remove from heat; set aside.
In a screw-top jar combine the remaining 2 tablespoons olive oil, lemon juice, herbs and honey. Cover and shake well to combine. Season to taste with salt and pepper. Add to quinoa; toss to combine. Stir in zucchini, goat cheese, pine nuts and shallots.
Core tomatoes. Use a melon baller to scoop out tomatoes, leaving 1/2-inch shells. Place tomatoes in an 8x8x2-inch disposable foil pan. Spoon quinoa filling into tomatoes, mounding the filling on top.
For a charcoal grill, arrange medium-hot coals around the outer edge of the grill. Test for medium heat above the center of the grill. Add drained wood chips to the coals. Place foil pan with the tomatoes on a grill rack in the center of the grill. Cover; grill for 18 to 20 minutes or until softened and heated through. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Grill as above.)