Heat a medium saucepan to medium high heat. Add quinoa and toast for 3 to 5 minutes. Add broth and bring to a simmer. Cover and cook over low heat for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 to 10 more minutes. Spread on a baking sheet and allow to cool.
Meanwhile, combine oranges, celery, apple and watercress or arugula in a large bowl.
Make dressing by combining vinegar, orange juice, maple syrup, mustard, red onion, salt and pepper in a blender. Process until combined and then add olive oil in a steady stream.
When quinoa is cooled, toss with orange mixture and desired amount of dressing. Top with blue cheese and walnuts and drizzle with additional dressing as desired.