Combine quinoa and broth in a medium pot and bring to a boil. Reduce to a simmer and cook until quinoa is done, according to package directions.

While quinoa is cooking, chop vegetables and combine in a large serving bowl. Add cotija, cilantro, lime juice, and salt.

Set the quinoa pot in ice water. Stir to reduce the temperature to warm before adding to the serving bowl.

Toss everything together and serve at room temp with sour cream for topping.