1. Preheat oven to 425 degrees F. On a large baking sheet, toss 6 cups broccoli florets with 2 Tbs. olive oil, 1/4 tsp. each salt and pepper. Roast 20 minutes, stirring once, until browned and crispy around the edges. Meanwhile, mash one 15-oz. can reduced-sodium cannellini beans, rinsed and drained, until nearly smooth. Stir in 1 1/2 cups weekend-prepped cooked quinoa, 1 lightly beaten egg, 1 minced garlic clove, 1 tsp. Italian seasoning, 1/4 tsp. salt and 1/4 tsp. pepper. Shape the mixture into four 3/4-inch thick patties. In a very large non-stick skillet heat 2 Tbs. olive oil over medium heat. Add the patties and cook until lightly browned on both sides, about 10 minutes, gently turning once halfway through. Top each burger with a thin slice of fresh mozzarella cheese. Cover the skillet and remove from heat. Let stand until the cheese is melted. Serve the burgers in soft buns with marinara sauce, with the roasted broccoli on the side.