In Albert Szent-Györgyi's home country, I was keen to make a dish with paprika to go with vitamin C. I also added broccoli, another excellent source of vitamin C. The sweet taste of the peppers goes well with the more bitter broccoli and the slightly nutty flavour of the quinoa. Its bright colours make it perfect for entertaining, but its ease of preparation also makes it a perfect accompaniment to a busy weekday. 100 g of California peppers contain 171 mg of vitamin C, while 100 g of broccoli contain almost 65 mg.

Rinse the quinoa in a sieve and bring to a boil in 1.5-2 times as much salted water. Cook the quinoa, covering it initially and leaving lid ajar once it has boiled, until all the water has evaporated, approximately 12 minutes. Then cover and leave to rest.

Boil the broccoli in boiling salted water for 1-2 minutes, then drain, so that the broccoli is only slightly softened and retains its bright green colour. Set aside to cool. Heat 2 tbsp olive oil in a pan, fry the onion and remove from the heat. Cut the cooked broccoli into small pieces. For the filling, mix the onion, quinoa, broccoli, paprika, salt and pepper in a bowl and stuff the peppers. Set aside the remaining quinoa until serving. Grease a heatproof dish, place the stuffed peppers in it and bake in a preheated oven at 180°C for 20-25 minutes. Serve with a sprinkling of fresh basil or mint.