Add the quinoa, farro, and 1 1/2 cups of water to a small saucepan. Bring to a boil, then cover and simmer for 15 minutes.
Meanwhile, heat 1 teaspoon coconut oil in a medium skillet. Add the shallot and garlic and cook 1-2 minutes, or until softened. Add the spinach and cook 3-4 minutes, or until wilted.
In a mixing bowl, combine the cooked quinoa and farro, spinach, sweet potato, cilantro, and flour. Mix in the eggs and season with salt and pepper.
Heat the remaining coconut oil in your skillet until it shimmers. Scoop 3/4 cup of batter into the pan; use the back of a spatula to press it into a patty shape. Cook 2-3 minutes on each side, or until golden brown. Let drain on a paper towel. Repeat with remaining batter.
To make the dipping sauce, combine the yogurt, curry powder, and lime juice. Season with salt.
Serve the sweet potato and quinoa patties with curry sauce and lime wedges.