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": "a07c289fd9a946f58136b4653e3a5859",
    "updated": "2025-04-23T22:07:55.033Z",
    "title": "Lentil and Quinoa Tacos",
    "subtitle": null,
    "description": "Taco Tuesday is a cherished tradition, and these vegetarian lentil and quinoa tacos offer a satisfying, quick, and easy alternative to fish tacos.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "reduced-sodium vegetable stock",
          "quinoa, rinsed",
          "olive oil, plus more to toast the tortillas",
          "red onion, diced",
          "kosher salt",
          "store-bought salsa",
          "ground cumin",
          "chili powder",
          "garlic powder",
          "freshly ground black pepper",
          "can lentils, drained and rinsed",
          "fresh or frozen corn kernels, thawed if frozen",
          "corn tortillas",
          "juice of",
          "chopped fresh cilantro, lightly packed, plus more for garnish",
          "plain greek yogurt, for garnish (optional)",
          "shredded cheddar cheese (optional)",
          "avocado, pitted, peeled, and diced (optional)",
          "lime wedges, for garnish"
        ]
      }
    ],
    "instructions": [
      "In a medium saucepan, combine the vegetable stock and quinoa. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, or until the quinoa is cooked through and fluffy.",
      "While the quinoa cooks, heat 1 tablespoon of olive oil in a medium pan or skillet over medium heat. Add the diced red onion and salt, cooking for 2 to 3 minutes. Stir in the salsa, cumin, chili powder, garlic powder, and black pepper to taste. Add the lentils and corn, heating through until slightly bubbling. Remove from heat and transfer the mixture to a large serving bowl.",
      "Wipe the skillet clean and add a small amount of olive oil. Heat over medium-high heat. Toast the corn tortillas individually for 15 to 30 seconds per side, or until darkened spots appear, adding a few drizzles of olive oil as needed. Transfer the toasted tortillas to a large serving tray.",
      "Once the quinoa is cooked, combine it with the lentil mixture in the bowl. Add the lime juice and cilantro, tossing to combine.",
      "Fill each tortilla with a generous portion of the quinoa-lentil mixture. Add desired toppings such as Greek yogurt, shredded cheese, and diced avocado. Garnish with fresh cilantro and a lime wedge."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The quinoa-lentil mixture is incredibly versatile and can be enjoyed in various ways throughout the week.  Consider using leftovers for taco salads, burritos, stuffed sweet potatoes, or bell pepper fillings.  Always check ingredient packaging for gluten-free labeling if needed."
  }
]