Roughly grind ingredients together in a mortar and pestle.
For the salad:
Preheat your oven to 200C fanbake.
Put the diced pumpkin on a baking tray, spray with olive oil and liberally sprinkle with za'atar (I used the full quantity). Bake for 15-20 minutes or until golden brown and beginning to char on the edges. Give it a stir once or twice during cooking to ensure it browns evenly. Remove from the oven and cool.
While the pumpkin is cooking, cook your quinoa. Bring water to a boil, add the quinoa and boil for 12-14 minutes. Drain in a sieve and leave to steam dry and cool down. I actually meant to use half a cup each of white and red quinoa, but accidentally used the wrong measuring cup. The quantities worked out fine, but by all means cook more quinoa if you're feeding more people or want more leftovers.
Once the pumpkin and quinoa are cooled enough to not cook your parsley, mix everything together in a big bowl.
Serve on a bed of lettuce or spinach greens and enjoy.