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": "73f246a15429492f874e837e8b6f5bcd",
    "updated": "2025-05-18T05:49:56.448Z",
    "title": "Quinoa Taco Salad Bowl",
    "subtitle": null,
    "description": "This modern taco salad replaces the traditional deep-fried tortilla shell and greasy meat with tender quinoa, whose hearty, chewy texture and nutty flavor make it an excellent vegetarian substitute for ground beef. Combined with smoky chipotles in adobo, lime juice, and fresh cilantro, the quinoa takes on a rich, spicy, and savory profile. Instead of iceberg lettuce, slightly bitter escarole leaves form the base, adding more depth and pairing perfectly with nutritious toppings like avocado and black beans. Bright cherry tomatoes, thinly sliced scallions, and abundant cilantro complete the vibrant dish. A creamy, spicy Chipotle-Yogurt Sauce provides a balanced contrast of heat and coolness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cooked quinoa",
          "chopped fresh cilantro, divided",
          "lime juice",
          "extra-virgin olive oil",
          "minced canned chipotle chile in adobo sauce",
          "small head escarole, trimmed and cut into (25.4 mm) pieces",
          "scallions, sliced thin",
          "chipotle-yogurt sauce, divided",
          "canned black beans, rinsed",
          "cherry tomatoes, quartered",
          "ripe avocado, sliced thin"
        ]
      }
    ],
    "instructions": [
      "In a bowl, mix quinoa, ¼ cup of the chopped cilantro, lime juice, olive oil, and minced chipotle. Toss to combine and season with salt and pepper to taste.",
      "In another bowl, toss the escarole, scallions, and remaining cilantro with half of the Chipotle-Yogurt Sauce. Season with salt and pepper as needed.",
      "Divide the dressed greens among individual serving bowls. Top each with the quinoa mixture, black beans, cherry tomatoes, and avocado slices.",
      "Drizzle the remaining Chipotle-Yogurt Sauce over the assembled bowls.",
      "Serve immediately."
    ],
    "notes_ingredients": [
      "As a substitute for quinoa, bulgur works well.",
      "In place of escarole, any robust leafy green can be used for this salad.",
      "To add a tangy, briny dimension, include feta cheese.",
      "For added texture, crumble queso fresco or top with store-bought tortilla chips or homemade crispy tortilla strips."
    ],
    "notes_instructions": null
  }
]