Preheat the oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, mash beans with a potato masher or fork until fairly smooth.

Add cooked quinoa, nutmeg and cayenne, and stir until evenly blended.

Fold in diced cheese.

Form mixture into 8 patties.

Place on the prepared baking sheet.

In a medium bowl, toss together broccoli with garlic.

Place on a separate baking sheet.

Roast quinoa patties and broccoli, stirring broccoli about halfway through, until patties are crisp and heated through, and broccoli is fork-tender, about 30 minutes.

*Use precooked frozen quinoa or cook from scratch by rinsing 1/2 cup quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.