In a medium saucepan add the quinoa and vegetable broth. Cover and bring to a boil.
Reduce to a simmer and let it cook for about 15 minutes or until the liquid is absorbed.
Stir in the beans, taco seasoning, taco sauce, and lime juice. Set the quinoa bean mixture aside and let it cool for about 10 minutes.
Divide and layer the ingredients into each of the mason jars. Start with the salsa and then add the jalapenos, vegan sour cream, onions, peppers, cucumbers, quinoa bean taco mix, vegan cheese, and then end the romaine lettuce.
Put the mason jar lids on tightly and then refrigerate.