Prepare quinoa noodles per package instructions. Drain and rinse with cool water.
Pre heat oven to 350 F degrees.
In large bowl whisk together dip, eggs, milk and salt. Stir in cheese.
Add cooled noodles to bowl and stir around to coat in mixture.
Lightly oil muffin tins with coconut oil.
Use a fork to pick up a bundle of noodles and twirl around into the muffin tins, repeat for each opening on the muffin pan (makes about 30). Lightly press down each mound with fingers.
There will be some remaining egg mixture left in bowl after noodles are used – pour a little bit over the top of each noodle nest. Set pans aside.
Cut grape tomatoes in half, toss with melted coconut oil and season with salt. Place cut side up on rimmed baking sheet.
Place noodle-filled muffin tins and pan of tomatoes in oven and cook for 20 minutes, or until noodles lightly browning on top and egg mixture is set. Tomatoes should be somewhat shriveled and caramelized.
Remove nests and tomatoes from oven and let cool in pan for 5 minutes.
Carefully remove nests from pan, using a knife to gently loosen edges if necessary.
To serve, top each warm noodle nest with a roasted tomato.