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": "71d0f207a9c9437d892c3a645d6e8aec",
    "updated": "2025-04-23T21:01:50.090Z",
    "title": "Quinoa Bowls with Curried Cauliflower and Spinach",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN",
    "description": "Quinoa, a complete plant-based protein, is a fantastic foundation for vegetarian and pescatarian meals.  Its adaptability shines in this nutritious and flavorful dish, combining beautifully with a variety of ingredients. This recipe is a personal favorite and a frequent go-to.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water",
          "quinoa",
          "head cauliflower, cut into florets",
          "olive oil",
          "curry powder",
          "kosher salt",
          "juice of",
          "grated zest of",
          "fresh baby spinach leaves",
          "chopped fresh cilantro",
          "sliced or slivered almonds"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Bring 1¾ cups of water to a boil in a medium pot over high heat.",
      "Rinse the quinoa to remove any bitterness from the saponin coating, then add it to the boiling water.",
      "Reduce the heat to a simmer, cover the pot, and cook for approximately 20 minutes, or until the water is absorbed and the quinoa is fluffy.",
      "Remove the pot from the heat and set aside.",
      "While the quinoa cooks, combine the cauliflower florets, olive oil, curry powder, and salt on a baking sheet.",
      "Roast for about 20 minutes, turning the cauliflower occasionally, until tender and lightly golden.",
      "Transfer the cooked quinoa to a large bowl.",
      "Incorporate the lemon juice and zest, stirring well to combine.",
      "Once the quinoa has cooled to near room temperature, gently fold in the spinach and cilantro.",
      "Divide the quinoa mixture among four bowls.",
      "Garnish each bowl with the roasted cauliflower and almonds."
    ],
    "notes_ingredients": "Optional: Add crumbled cheese to each bowl for a non-vegan variation.",
    "notes_instructions": "For meal prepping: Prepare the quinoa a day ahead and store it in the refrigerator.  Allow it to come to room temperature before proceeding with the rest of the recipe."
  }
]