In a medium saucepan, bring quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and liquid is absorbed. Fluff with a fork.

While quinoa cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, until cooked through and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice into strips.

In a small bowl, whisk together Greek yogurt, mayonnaise, garlic powder, onion powder, dried dill, apple cider vinegar, salt, and pepper. Set aside.

In a large bowl, toss the sliced chicken with buffalo sauce until evenly coated.

To assemble, divide quinoa among four bowls. Top with buffalo chicken, sliced celery, and shredded carrot. Drizzle with Greek yogurt ranch and sprinkle with blue cheese if desired.