In a saucepan, bring quinoa and chicken broth to a boil. Cover and reduce to a simmer for 15 minutes.
While quinoa is cooking, cook chicken sausages in a cast iron skillet or on a grill until golden brown (about 2-3 min in each side). Rest 2-3 minutes before slicing.
Chop celery and green onions. Set aside.
Assemble bowls; put quinoa in the bottom of a bowl. Top with sliced chicken sausage, scoop of buffalo chicken dip, chopped celery, and blue cheese. Garnish with sliced green onions.