Heat olive oil in a large pan or Dutch oven over medium heat. Sauté onion until translucent. Add chicken and sauté 3 minutes. Add quinoa and broth. Bring to a boil. Cover, reduce heat, and cook for 12 minutes. Stir in asparagus, cover and cook an additional 4 minutes. Stir in yogurt and 3/4 cup cheese. Place in a serving dish and sprinkle additional cheese over the top. Serve. Optional, sprinkle on crushed red pepper flakes.