Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "218877404aaa43d99fe29947c6ef81e4",
    "updated": "2025-04-25T14:11:39.572Z",
    "title": "Quinoa bowl",
    "subtitle": "",
    "description": "The great thing about a \"bowl\" meal is its versatility; it can be made with any grain, along with a variety of vegetables and proteins, making it an excellent choice for individuals with different dietary restrictions. In this recipe, I've chosen to pair quinoa with carrots and broccoli, plus added garbanzo beans for a protein boost.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(184 g) whole grain quinoa",
          "chopped fresh parsley",
          "salt",
          "(425 g) cooked chickpeas (garbanzo beans), drained (or one 15- to 16-ounce/425 g can chickpeas, drained)",
          "olive oil",
          "garlic clove, minced",
          "carrot, peeled and thinly sliced",
          "onion, peeled and chopped",
          "(160 g) broccoli florets, larger pieces chopped",
          "ground black pepper",
          "fresh lemon juice"
        ]
      }
    ],
    "instructions": [
      "1. Cook the quinoa according to the instructions on the package. Mix in the parsley and ½ teaspoon of the salt. Allow it to sit for 15 minutes while you prepare the other ingredients.",
      "2. Warm the chickpeas in a small saucepan over low heat, allowing them to simmer as you prepare the vegetables.",
      "3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, carrots, onions, and 1/4 teaspoon of the salt. Sauté until the carrots are tender, approximately 6 minutes. Move the vegetables to a prep bowl.",
      "4. Clean the skillet and place it back on the heat. Add the broccoli, pepper, and additional oil if necessary. Sauté until the broccoli turns bright green, about 2 minutes. Add the lemon juice and sauté for an additional 30 seconds.",
      "5. Prepare serving bowls by layering or arranging the ingredients as desired. Season with more salt to taste."
    ],
    "notes_ingredients": "To customize this recipe, begin with your preferred safe grain; options like brown rice, quinoa, buckwheat, and millet all work perfectly. Sauté or steam some vegetables and place them on top of the grain. If desired, include cooked meat, beans, or another protein.",
    "notes_instructions": "FOR FREEZING: It's advisable to use 2-quart (0.5 liter) bowls or baking dishes that can withstand freezing and baking (if not, freeze in airtight containers and transfer to an oven-safe bowl when ready to reheat). You can freeze this dish for up to 6 months. Thaw it in the refrigerator and reheat at 325°F (165°C) for 25 to 28 minutes."
  }
]