Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a95c6c6161b8429a84ce9e56034799fa",
    "updated": "2025-05-18T01:45:38.799Z",
    "title": "Mujadara Bowl",
    "subtitle": "Quinoa, Pan-fried Summer Squash, Yogurt",
    "description": "This recipe is a variation of mujadara, a flavorful Middle Eastern dish. The pan-fried summer squash provides a juicy contrast to the crisp lettuce, cool yogurt, savory onions, and the hearty blend of lentils and grains. Quinoa replaces rice here, and flat green or brown lentils are chosen for their compatible cooking times.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "small, firm summer squash (2 or ).",
          "plus a few pinches of salt",
          "neutral-tasting oil",
          "onion, peeled and sliced into very thin rings",
          "quinoa or medium-grain white rice",
          "minced garlic",
          "brown or green lentils, rinsed and picked through",
          "water",
          "shredded crisp lettuce, such as butter leaf, boston, romaine, or iceberg",
          "chopped toasted walnuts or sliced almonds",
          "plain yogurt",
          "torn fresh mint leaves, for garnish",
          "lemon wedges, for serving"
        ]
      }
    ],
    "instructions": [
      "Trim the ends of the squash, then cut into ½-inch cubes. Toss with 2 teaspoons of salt and place in a colander to drain for 20 to 30 minutes. Gently pat dry using a clean kitchen towel or paper towels.",
      "Heat 3 tablespoons of the oil in a wide saucepan over medium heat. Add the onion and cook, stirring frequently, until golden brown and crispy, about 15 to 20 minutes. Be attentive during the last few minutes to avoid burning. Use a slotted spoon to transfer the onions onto a paper towel-lined plate, leaving the oil in the pan, and sprinkle the onions with a few pinches of salt.",
      "Return the pan to the heat and stir in the quinoa, cooking and stirring often for 3 to 4 minutes until fragrant and the pan is dry. Add the garlic, then the lentils and water. Bring to a boil, add the remaining ½ teaspoon of salt, reduce the heat to low, cover, and cook for 17 to 20 minutes until the quinoa and lentils are tender and the liquid is absorbed. If they cook before all the water is absorbed, drain the excess. Remove from heat and let stand until serving.",
      "Heat the remaining 1 tablespoon of oil in a wide skillet over medium heat. Add half of the squash in a single, uncrowded layer. Cook, turning occasionally, until golden brown on several sides yet tender inside, about 3 to 6 minutes. Avoid overcooking to prevent mushy squash—taste and watch carefully. Transfer to a plate using a slotted spoon, then repeat with the remaining squash.",
      "Distribute the warm quinoa and lentil mixture among four bowls. Top each with lettuce, squash, nuts, spoonfuls of yogurt, and onions. Garnish with mint leaves and serve with lemon wedges on the side."
    ],
    "notes_ingredients": "Medium-grain white rice can be used if preferred. Choose flat green or brown lentils instead of smaller dark green (du puy) or black lentils, as the lentils and grains need similar cooking times. The smaller, denser lentils require longer cooking.",
    "notes_instructions": ""
  }
]