1. For the salad, prepare quinoa according to package directions; drain. Return to hot saucepan. 
2. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Cook zucchini in hot oil about 3 minutes or until crisp-tender, stirring occasionally. Add corn and beans and stir until heated through. Stir vegetables and cilantro into quinoa. Season to taste with salt and pepper. Cover and keep warm. 
3. For skewers, combine the sliced beef and half of the salsa in a medium bowl, stirring to coat beef. Marinate beef in the refrigerator for at least 1 hour or up to 3 hours. Reserve remaining salsa for serving. 
4. Remove beef from marinade and thread onto wooden skewers. Discard marinade. 
5. Lightly grease a large grill pan with nonstick cooking spray; heat pan over medium-high heat. Add skewers; cook to desired doneness, turning once. Allow 7 minutes for medium-rare (145°F) or 9 minutes for medium (160°F). 
6. Top skewers with reserved salsa and cilantro. 
7. *Note: Soak skewers in water for at least 30 minutes before using. 

Each serving contains: 465 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 78 mg cholesterol, 618 mg sodium, 50 g carbohydrates, 6 g fiber, 6 g sugar, 37 g protein. Daily values: 4% vitamin A, 30% vitamin C, 4% calcium, 31% iron.