Heat oil in a large saute pan over a medium-high heat.
Add the seeds and toast until they begin to pop. Add the onion and gently fry until they begin to soften without colouring.
Add the cubed, cooked leftover lamb and cook for 5 minutes until heated through, stirring occasionally.
Add your chopped greens and cook for a further minute or two until they begin to wilt and then add the cooked quinoa. Continue to cook until heated through.
Season well to taste and serve with a generous dollop of plain, natural yogurt.