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": "e9e692650015473ba9806b4f66709ec4",
    "updated": "2025-04-23T22:30:06.440Z",
    "title": "Stove-Top Green Chili with Quinoa",
    "subtitle": null,
    "description": "This vibrant green chili was inspired by my daughter's fondness for salsa verde.  She enjoys it so much, it sparked the idea to create a chili featuring this key ingredient. I developed this recipe with the hope that its appealing color would encourage her to try something new.  It was a success, and we now have a chili we both appreciate.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "yellow onion, chopped",
          "kosher salt",
          "freshly ground black pepper",
          "garlic cloves, minced",
          "can green chiles",
          "zucchini, peeled and diced",
          "fresh or frozen corn kernels, thawed if frozen",
          "reduced-sodium vegetable stock",
          "quinoa, rinsed",
          "cans no-salt-added white beans, such as cannellini or great northern beans, drained and rinsed",
          "favorite store-bought salsa verde",
          "ground cumin",
          "dried oregano"
        ]
      },
      {
        "section": "Suggested toppings",
        "ingredients": [
          "lime wedges",
          "ripe avocado, diced",
          "finely chopped fresh cilantro",
          "shredded cheddar cheese",
          "handfuls tortilla chips, crushed"
        ]
      }
    ],
    "instructions": [
      "In a large soup pot, heat the olive oil over medium heat. Add the chopped yellow onion and season with salt and pepper. Cook for approximately 2 minutes, until the onion becomes translucent. Add the minced garlic and cook for another minute.  Incorporate the green chiles, diced zucchini, and corn kernels. Cook until the zucchini softens slightly.",
      "Pour in the vegetable stock and bring the mixture to a boil. Once boiling, add the rinsed quinoa, reduce the heat to a simmer, cover the pot, and cook for 10 minutes.",
      "After 10 minutes, stir in the beans, salsa verde, cumin, and oregano. Continue cooking uncovered for another 10 minutes, or until the chili simmers again.",
      "Serve the chili in individual bowls and top with your preferred toppings."
    ],
    "notes_ingredients": "This chili tends to thicken as it cools. If it becomes too thick after cooking or reheating, you can add an additional 1/2 cup of stock.  I prefer using frozen roasted corn when available. Be sure to check ingredient packaging for gluten-free labeling if needed.",
    "notes_instructions": "While the quinoa cooks, it's a good opportunity to tackle some other kitchen tasks. This recipe yields a generous portion and freezes well for up to 4 months."
  }
]