Prepare the chicken: In a medium bowl, toss the chicken cubes with buffalo sauce, garlic powder, paprika, salt, and pepper until well coated. Allow to marinate in the fridge while you prepare the rest of the ingredients.
Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside
Cook the chicken: Heat a large skillet over medium-high heat. Add a drizzle of oil to the pan, then add the chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. When you just have a few minutes left, add the cornstarch slurry (cornstarch mixed with water). Allow to thicken and remove from heat.
Assemble the bowls: Divide the cooked quinoa between bowls. Top with the buffalo chicken, diced celery, cucumbers, and carrots. Sprinkle with blue cheese crumbles and drizzle with extra buffalo sauce, if desired.
Serve: Serve warm and enjoy!
