Cook the quinoa according to package directions, then fluff and set aside to cool slightly.
Make the buffalo dressing by whisking together the olive oil, hot sauce, and seasoned salt in a medium bowl; set aside.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil.
Add the bite-size chicken pieces and cook about 5 minutes, stirring occasionally, until cooked through.
Pour about 1/4 cup of the prepared buffalo dressing over the chicken and cook until the chicken absorbs the sauce.
Add the broccoli to the skillet and cook 3–5 minutes more, until the broccoli is tender; remove from heat.
In a large salad bowl, combine the cooked quinoa, sauced chicken with broccoli, shredded carrots, and shredded cabbage.
Toss the salad with as much of the remaining buffalo dressing as desired.
Stir in the blue cheese crumbles and half of the chopped green onions, toss again, and serve warm topped with extra blue cheese, the remaining green onions, and sliced avocado.
