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": "bc7463e9c35e4d6c91bfcc5765c9eb1d",
    "updated": "2025-04-24T03:04:41.812Z",
    "title": "Spicy Quinoa Chili",
    "subtitle": "This vibrant chili features protein-packed quinoa as the star ingredient.",
    "description": "Quinoa's versatility shines in this flavorful chili. Combined with peppers, tomatoes, sweetcorn, kidney beans, and a blend of spices, it creates a hearty and satisfying meal.  The chili's flavor deepens over time, making it an excellent choice for preparing a day ahead.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quinoa",
          "vegetable stock",
          "green pepper",
          "red chile",
          "onion",
          "garlic clove",
          "olive oil",
          "tomato purée",
          "z (400g) can of chopped tomatoes",
          "sweetcorn",
          "z (200g) kidney beans",
          "lime juice",
          "sea salt",
          "freshly ground white pepper",
          "chili powder, or taste",
          "dried oregano",
          "ground cumin",
          "maple syrup"
        ]
      }
    ],
    "instructions": [
      "Rinse the quinoa in a strainer under running water until the water runs clear. Then, cook it in simmering vegetable stock for approximately 15 minutes, or as directed on the package.",
      "Drain the cooked quinoa in a strainer, rinse with cold water, and set aside.",
      "Halve the pepper and chile lengthwise, removing the seeds.",
      "Dice the pepper into bite-sized pieces and finely chop the chile.",
      "Peel and finely chop the onion and garlic.",
      "Heat the olive oil in a large pan over medium heat. Sauté the pepper, chile, onion, and garlic.",
      "Add the tomato purée to the pan and sauté briefly with the other ingredients.",
      "Add the chopped tomatoes and simmer for 5 minutes.",
      "Drain and rinse the sweetcorn and kidney beans in a strainer. Add them to the sauce along with the cooked quinoa.",
      "Continue simmering for another 5 minutes.",
      "Season with lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste.",
      "Allow the chili to cool completely. Refrigerate and reheat briefly before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Serve this chili with a side of crusty baguette or a baked sweet potato. To bake a sweet potato, preheat the oven to 350°F (180°C). Scrub a sweet potato, pat it dry, and place it on a baking sheet. Sprinkle with 1 tbsp of sea salt. Bake in the center of the oven for 40-45 minutes. To serve, slice into the baked sweet potato, press the halves open slightly, and fill with the quinoa chili."
  }
]