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": "33f5a0e79e3946c480453d5611c23285",
    "updated": "2025-04-23T00:36:53.278Z",
    "title": "Mediterranean Quinoa and Bean Salad",
    "subtitle": "Soy-Free, Potentially Gluten-Free",
    "description": "This light yet satisfying salad is perfect for meal prepping. Enjoy its fresh Mediterranean flavors throughout the week!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dry ivory quinoa, rinsed",
          "vegetable broth",
          "apple cider vinegar",
          "fresh lemon juice",
          "extra-virgin olive oil",
          "finely chopped red onion",
          "garlic, minced, or taste",
          "red pepper flakes, or taste",
          "salt and pepper",
          "cooked cannellini beans",
          "jumbo pitted kalamata olives, minced",
          "half of a red bell pepper, cored and diced",
          "half of a yellow bell pepper, cored and diced",
          "mini heirloom tomatoes, halved or quartered depending on size",
          "minced fresh parsley",
          "leaves fresh basil, cut in chiffonade"
        ]
      }
    ],
    "instructions": [
      "In a medium saucepan, combine the quinoa and vegetable broth.",
      "Bring the mixture to a boil, then reduce heat and simmer.",
      "Cover the saucepan and cook for 12 to 15 minutes, or until the liquid is fully absorbed.",
      "The quinoa should be tender, translucent, and the germ ring should be visible.",
      "Set the cooked quinoa aside to cool completely.",
      "In a large bowl, whisk together the vinegar, lemon juice, olive oil, red onion, garlic, red pepper flakes, salt, and pepper.",
      "Add the cannellini beans to the dressing and stir to coat.",
      "Once the quinoa has cooled, add it to the bowl with the beans, along with the olives, bell peppers, tomatoes, and parsley.",
      "Gently fold all ingredients together with a rubber spatula.",
      "Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.",
      "Garnish with fresh basil before serving."
    ],
    "notes_ingredients": "• If mini heirloom tomatoes are unavailable, substitute with the same weight of regular mini tomatoes or chopped tomatoes of your choice.  Removing the seeds is optional.",
    "notes_instructions": "• For optimal results, prepare the quinoa in advance and let it cool completely, preferably overnight, in an airtight container. This prevents the quinoa from absorbing too much dressing. \n• Enhance the bean flavor by combining them with the dressing the night before. Cover and store in the refrigerator."
  }
]