Preheat the oven to 375°F (190°C).

Scoop out the center of the zucchini halves to create boats, leaving about 1/4 inch of flesh.

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is fluffy.

In a mixing bowl, combine cooked quinoa, cherry tomatoes, black beans, corn, cumin, paprika, salt, pepper, and cilantro.

Fill each zucchini boat with the quinoa mixture and place them in a baking dish.

Sprinkle shredded cheese on top of each stuffed zucchini.

Bake in the preheated oven for 20-25 minutes, until zucchini is tender and cheese is melted.