In a medium saucepot, melt the butter over medium heat. Sauté the onions until tender.
Increase the heat to medium-high. Pour in the chicken broth and bring to a boil.
Add in the quinoa, capers salt and red pepper flakes. Season the salmon with salt and pepper and lay into the pot. Cut the lemon in half. Squeeze the juice into the pot using a strainer. Remove any extra seeds from the lemons and place the halves in the pot. Return to a boil. (Note: this picture includes the asparagus in the pot. I recommend waiting to add the asparagus until after the quinoa is cooked.)
Reduce heat to medium. Cover with a lid and cook for about 30 minutes or until the quinoa has absorbed the liquid.
While the quinoa is cooking, in a medium bowl, whisk together the cream cheese, sour cream and egg. It’s okay if it’s lumpy.
Preheat the oven to 375 degrees.
When the quinoa is ready, remove the pot from the stove. Discard the lemon halves and remove the salmon skin.
Add the asparagus. Using two forks, shred the salmon and fluff the quinoa. (You could stop right here and eat this for lunch or dinner.)
Fold in the cream cheese mixture. Place liners in a mini-muffin pan. Scoop the quinoa cheesecake into each liner.
Sprinkle each with Parmesan cheese and bake in a 375-degree oven for 20 minutes.
Serve warm, cold or at room temperature.