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": "2e6599e632a142b493096f218a553c4f",
    "updated": "2025-04-20T22:33:38.293Z",
    "title": "Quinoa Porridge",
    "subtitle": "Vegan",
    "description": "This creamy, protein-rich porridge offers a delightful alternative to oatmeal for breakfast.  I've always enjoyed creating delicious meals, and a particular favorite was a rich arroz con leche, similar to a cinnamon rice pudding. While it was traditionally very sweet, this quinoa porridge provides a healthier and less sweet option, perfect for starting the day.  Substituting quinoa for rice boosts the protein content, and a touch of honey adds just the right sweetness.  It's a satisfying and wholesome breakfast that's sure to be enjoyed.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(95 g) white quinoa",
          "thick cinnamon sticks",
          "whole cloves",
          "(17 g) plantain or green banana flour",
          "(240 g) almond milk",
          "fresh figs, for serving",
          "raw almond butter, for serving",
          "raw unfiltered honey and/or a piece of honeycomb, for serving"
        ]
      }
    ],
    "instructions": [
      "The night before, rinse the quinoa thoroughly several times and place it in a bowl.",
      "Add ample water to the bowl, ensuring the quinoa is fully submerged, and cover with a kitchen towel.",
      "Allow the quinoa to soak overnight.",
      "In the morning, drain the water from the soaked quinoa and rinse it again.",
      "Combine the rinsed quinoa, 2 cups (480 g) of water, cinnamon sticks, and cloves in a medium saucepan. Bring the mixture to a boil over medium heat.",
      "Cook uncovered, without stirring, for 9 to 10 minutes, or until most of the water has evaporated.",
      "While the quinoa is cooking, prepare a mixture of plantain flour and water. In a small bowl, whisk together the plantain flour and 1/4 cup (60 g) of water until smooth and dissolved.",
      "Remove the cinnamon sticks (and cloves, if preferred) from the cooked quinoa. Add the almond milk to the saucepan and bring to a boil over medium heat.",
      "Reduce the heat to medium-low and gradually whisk in the plantain flour mixture. Continue stirring constantly for 2 to 3 minutes, until the porridge thickens.",
      "The porridge will continue to thicken slightly as it cools.",
      "Serve the quinoa porridge in bowls. Top with fresh figs, raw almond butter, and a drizzle of honey. A small piece of honeycomb can be added for an extra touch of sweetness."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Properly rinsing and soaking the quinoa overnight is key for achieving the best texture and flavor.  Plan accordingly."
  }
]